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v. 


The Twin-City 
Housewife 


Beaten Biscuit 


Of course I'll galdly give de rule I meks beat biscuit by, 
Dough I ain’t sure dat you will mek dat bread de same as I, 


’Case cookin’s like religion, is some’s ‘lected an’ some aint, 


An’ rules don’t no more mek a cook den sermons mek a saint. 
Well, "bout de grediences required I needn’t mention dem; 

Of course you knows of flour an’ things, how much to put an’ 
when, 

But soon as you is got dat dough mixed up all smooth an’ neat, 
Den’s when yo’ genius gwine to show, to get dem biscuits beat! 
Two hundred licks is what I gives for home folks, never fewer, 
An’ if I’m ’spectin’ company in, I gives five hundred sure! 
—From “ Bandana Ballads”’ by Howard Weeden, Huntsville, Ala 


1915 : 
Winston Printing Company 
Winston-Salem, N. C. 





Co our President, Mars. K. B. Moseley, 
to whose wise and efficient leadership 
During our entire existence 
as a circle has been Due 
in a great measure anp success 
that has attended our efforts 
this book is affectionately dedicated. 


S99 T05~— 





Jntroduction 





E take pleasure in offering to the public 

W the sixth edition of the TWIN-CITY 
HOUSEWIFE, it having been revised, 

and much improved by the addition of new recipes. 


This time as before, we have endeavored to 
secure recipes which are especially adapted to the 
needs of housekeepers in our own section. They 
are not all original but have been tried and found 
to be reliable, and the signatures appended to them 
are a guarantee of their excellence. 


With many thanks to all those who have aided 
us by contributing recipes, and to the public whose 
kind reception of previous editions has made a sixth 
one possible, we are, 


Very truly, 


WHATSOEVER CIRCLE, KINGS DAUGHTERS, 
Winston-Salem, N. C. 





Sent postpaid to any address on receipt 
of SIXTY CENTS. Stamps taken for 


amount less than one dollar. Address 

all orders to Whatsoever Circle, 

King’s Daughters, Winston-Salem, 
» North Carolina. 





Table of Contents 





Bread Siete sales eee eee Lio de So 5 
Waffles, Muffins, etc... ee itil 
Sandwiches i347 es A ee eee jp 14 


Poultry. and Games.) eee eh 
Vevetablesi2 ae ae ee ee 6 21h Hv satt ANID LR as 46 
Salads and Salad’ Dressings.2) eee 
Jellies:to Serve with Salads 2). 60 
Pickles and Catsups..0.00) 3 eee 61 
Desseérts..0 a ene) 
Ices'and ‘Ice Creams... ee 
Puddings 5... 4 ee EA Ee OE, 75 
DAUCES 32 eee ia a Cy Pee US RECT SP. § t9 


Icings and Fillings 3.2 2 OF 
simall’ Gakes 2: Cys ec eee sila sadly bg ies Wee cae ee 93 
Candies). 00 ee eee 96 
Food for the Sick 253.205 3a TCO 
Beverages... ue Bo 103 


Miscellaneous... a eT 





THE TWIN-CITY HOUSEWIFE five 


ASreavs 


Baking Powder 





Take one pound of cream tartar and one-half pound of soda and 
mix with an even pint of flour. Rub through a sieve three or four times. 
Put in tin cans and keep in a dry place. Use three teaspoons to one 
quart of flour—Miss Augusta Watkins. 


Baking Powder Biscuit 


One pint of flour, one tablespoon of lard, one teaspoon of baking 
powder, and a little salt. Make into a soft dough with water or sweet 
milk, but never with both. Bake in a quick oven.—Mrs. P. W. Crutch- 
field. 


Beaten Biscuit, No. 1 


Put one and one-half teaspoons of salt into a quart and a half of 
finest flour. Sift twice and mix thoroughly with a teacup of lard. 
Moisten with ice water, which add slowly until a stiff dough is formed; 
knead until the dough blisters, then roll out to the thickness of about 
one-half inch, cut with a small cutter and bake in a steady, strong oven. 
—Mrs. L. A. Vaughn. 


Beaten Biscuit, No. 2 


Three-fourths of a pound of flour, one teaspoon each sugar and galt, 
two and a half ounces of lard, one-half glass cold water. Sift salt and 
sugar with flour after weighing, mix with cold lard and add water, 
making a very dry dough. Beat for fifteen minutes or put through 
a biscuit machine and bake in a very slow oven. If baked in a gas 
range put in as gas is lighted and brown slightly.—Mrs. Thomas Maslin. 


Buttermilk and Soda Biscuit 


One quart of flour, one-third teaspoon of salt, one level teaspoon 
of soda, two level teaspoons of baking powder, lard the size of a hen’s 
egg, and buttermilk to make a soft dough.—Mrs. G. W. Coan. 


Cream Biscuit 


One quart of flour, one teaspoon of white sugar, a little salt, one 
teaspoon of soda and two of cream tartar. Mix well together and wet 
with pure cream, making moist enough to roll, kneading as little as 
possible. If too wet they will not be crisp. Roll rather thin, cut and 
bake. When equal parts of white and Graham flour are used this 
closely resembles the Graham wafers we buy.—Mrs. H. J. Lott. 


Drop Biscuit 


Two cups of flour, four level teaspoons baking powder, two table- 
spoons butter or lard, one-half teaspoon salt, sweet milk enough to 
make a batter which will drop from spoon without spreading. Drop 
by spoonfuls on greased tin one inch apart. Brush over with milk 
and bake in hot oven about eight minutes. 





SUSAN EU ASA AANA E  IMULIRISICAR  Sa0  o 
tx THE TWIN-CITY HOUSEWIFE 


ee  ——— 


Graham Biscuits 


Sift through a coarse sifter one quart of Graham and one pint 
of white flour. Add a level teaspoon of soda, one of salt, and one 
fourth teaspoon baking powder. Mix with butter milk, knead lightly 
and mold biscuits with the hands. Never roll and cut them. Bake 
{in a moderate oven.—Mrs. J. L. Henley. 


Tea Biscuits 


Sift one quart of flour with one teaspoon of salt, and three round- 
ing teaspoons of baking powder. Into this rub one large tablespoonful 
of lard until it is of the consistency of corn meal, then add just 
enough sweet milk to make a dough easily handled; roll out half-inch 
thick, place in greased pan and bake for about fifteen minutes in very 
hot oven; brush with yolk of egg and milk, return to oven to glaze.— 
Miss Ella Hinshaw. 


Bread Fingers 


Cut bread in slices lengthwise the loaf. Trim off the crusts and 
cut each slice into strips one inch wide and five inches long. Put in 
stove and brown. Serve with soup or salad. 


Bread Sticks 


Take light bread when it is light enough to mold and form into 
rolls about the size of a lead pencil. Put into a greased pan, let rise 
for about half an hour, brush over with warm water and bake about 
fifteen minutes in a hot oven. 


Brown Bread, No. 1 


One quart brown or Graham flour (do not sift) one pint sour milk 
or buttermilk, one scant cup dark molasses, one teaspoon each of soda 
and salt. Make up with spoon and beat hard. Fill one pound coffee 
or baking powder cans which have been well greased, half full and 
bake an hour in a moderate oven. This is the sticky, sweet brown 
bread.—Mrs. G. W. Maslin. 


Brown Bread, No. 2 


One pint each corn meal and Graham flour, one pint sour milk, 
one teacup of molasses, one teaspoon of salt and two of soda. Mix 
meal, flour, soda and salt, add sour milk and molasses and beat well. 
If not moist enough add a little warm water. Pour into a well greased 
vessel, filling it only two-thirds full. Cover with a tight cover also 
greased. Steam three hours in a steamer or set in kettle of boiling 
water. Keep water boiling and as it boils away replenish so as to 
keep water at the same level. Remove the cover and place the vegsel 
in oven fifteen minutes to dry the crust.—Mrs. G. E. Webb. 


Corn Bread, No. 1 


One pint of meal, a pinch of salt, one-quarter teaspoon of soda, 
one-half cup sour milk, warm water to make a soft dough. Have 
griddle well greased and hot. Make dough into oval-shaped cakes. 


Place on griddle, pat down thin, and bake on top of stove, browning 
both sides. 


Corn Bread, No. 2 


To a large teacup of corn meal add enough boiling water to make 
a stiff batter. Beat well and to it add one egg, a tablespoon of butter 
and a little salt. Grease biscuit pan and drop batter in by spoonfuls. 


Bake in a very hot oven until a nice brown.—Miss Rebecca March, 
Dallas, Texas. 


= 





THE TWIN-CITY HOUSEWIFE i Seven 





Old Fashioned Sweet Corn Bread 


Beat the yolks of three eggs with three tablespoonsful of sugar. 
Beat whites separately. Stir in one pint of sweet milk and a tea- 
spoon (heaping) of butter. Add one pint of corn meal, one-third 
pint of wheat flour, three level teaspoons of yeast powder, and one 
teaspoon of salt. Sift yeast powder and salt in with the meal and 
flour. Bake in quick oven three-quarters of an hour.—S. O’H. D. 


Soft Corn Bread 


One pint sifted meal, one heaping teaspoon lard, and a pinch of 
salt. Scald with boiling water and beat until batter is cool. Add 
one-half cup sweet milk and one teaspoon baking powder. Drop 
batter from large spoon in hot, well greased biscuit pan and bake in 
quick oven. This bread should brown nicely but still be soft when 
baked.—Mrs. W. T. Old. 


Gingerbread, (See Cakes) 
Graham Bread 


Dissolve one cake of Fleishman’s yeast in one pint of lukewarm 
water, add to it one cup of lukewarm milk, one teaspoon of salt, two 
tablespoons of molasses, and one tablespoon of butter. Mix well to- 
gether one cup of sifted wheat flour and one and one-half quarts of 
Graham flour. Sift this into the above mixture, stir thoroughly and 
set aside in a warm place to rise. When well risen, which will be about 
two hours, turn ou on a well-floured board and knead for about five 
minutes. Divide into two equal portions, put in well greased pans 
and allow to rise for one hour. When light, bake in a moderate oven 
from three-quarters of an hour to one hour. Have the oven a little 
cooler than for white bread. 


Hominy Bread 


Two cups of cold hominy (grits), one tablespoon of butter, one 
tablespoon of cornmeal, one-half cup of sweet milk, three well-beaten 
eggs, salt to taste. Put into a well-greased, deep dish and bake in a 
hot oven. Nice for breakfast or tea.—Mrs. W. P. Caldwell. 


Light Bread 


One teacup mashed potatoes, one tablespoon of lard melted, one 
tablespoon white sugar, salt as you think, one pint of flour; stir this 
well, then scald with enough boiling water to make a thick batter, 
then put in enough cold water to make it luke-warm; then one teacup 
of liquid yeast and two quarts of flour (use more flour if the dough is 
too soft). This will make two nice loaves.—Mrs. A. C. Vogler. 


Nut Bread 


Mix and sift together one and a half cups each of Graham and 
white flour, four teaspoons baking powder, one teaspoon salt and three- 
fourths cups of sugar. Add one and a half cups milk, beat well and 
add one cup chopped nuts. Form in loaves. Let stand 20 minutes. 
Bake one hour.—Miss L. J. Willson. 


Spoon Bread, No. 1 


One cup cold rice, one-half teaspoon salt, two well beaten eggs, 
one dessert spoon sugar, one cup buttermilk, one heaping teaspoon 
baking power, one-fourth teaspoon soda (a little more if milk is very 
sour), one scant cup corn meal. Bake 25 or 30 minutes.—Mrs. J. K. 
Pepper. 








es 
eight THE TWIN-CITY HOUSEWIFE 


—$—$—$<$_$$_$_$_$ $$$ $$$ $$$ $$__$_$_$_$_$$$ $$$ $$$ 


Spoon Bread, No. 2 


Two cups of cold grits, three tablespoons of melted butter, one 
cup corn meal, three eggs well beaten, one pint sweet milk or half 
milk and half water, one teaspoon baking powder. Salt to taste. 
Bake in a well-greased dish—Mrs. F. G. Crutchfield. 


Southern Spoon Corn Bread 


Two and one-half cups freshly-boiled water poured over two cups 
of meal. Cover and let stand until cool. Add one and one-half table- 
spoons melted butter, one and one-half teaspoons of salt, the yolk of 
two eggs, and one and one-half cups of buttermilk in which one tea- 
spoon of soda has been dissolved. Beat thoroughly and add the stiffly 
beaten whites of two eggs. Pour into a buttered pan, and bake in a 
moderate oven forty to fifty minutes. 


Potato Puffs 


Two cups mashed potatoes, one cup of white sugar, one cup of 
yeast, stir in a little flour and let rise—it needs a good deal of heat. 
When light add three beaten eggs, one cup of butter or lard (or half 
of each), salt, and flour. When light, roll it out. cut in strips and 
tie loosely. Lay on baking tin and when slightly risen bake ten or 
fifteen minutes. Moisten the tops with cream and sift powdered sugar 
over when baked.—Mrs. N. S. Siewers. 


Egg Rolls 


One pint of flour, one egg, one cup of milk, two teaspoons of baking 
powder, one-fourth of a teaspoon of salt, one tablespoon of butter. 
Melt the butter, beat yolk of the eggs very light; add the milk, salt and 
melted butter, then flour and baking powder and white of ege beaten 
to a stiff froth. Roll half an inch thick, cut in strips and bake a light 
brown.—Mrs. Watt Martin. 


French Rolls 


One pint sweet milk, six eggs, one cup butter, three-fourths cup 
sugar, one cake yeast, enough flour to make a stiff batter. Let it rise 
over night, knead thoroughly in the morning and let it rise again in 


the tins. Bake an hour and a quarter in a moderate oven.—Mrs. 
Rufus Dalton. 


Fruit Rolls 


Two cups flour, four level teaspoons baking powder, one-half tea- 
spoon salt, two tablespoons butter or lard, two-thirds of a cup milk. 
Roll one-fourth inch thick, brush over with melted butter and sprinkle 
with two tablespoons sugar, one-third teaspoon cinnamon, one-third 
of a cup finely chopped raisins, and two tablespoons finely chopped 
citron. Roll up like jelly roll and cut into pieces one inch long. Place 
on buttered tin and bake in hot oven fifteen minutes. 


Parker House Rolls 


One quart new milk, one pint luke-warm water, one scant teacup 
of butter or lard, one scant teacup of yeast, two eggs, salt and sweeten 
to taste; enough flour to make a soft dough (six quarts of flour is 
sufficient). Work down the dough several times. Roll out one-half 
inch thick and cut with large biscuit cutter. Grease each with butter 


and turn half over. Let it rise and bake in a moderate oven.—Mrs. 
Sheetz. 





THE TWIN-CITY HOUSEWIFE nine 


Rolls 


Soak one-third of a cup of home-made yeast or riffles in warm 
water. Boil one medium-sized potato, mash very fine, add one cup 
flour and one teaspoon each of sugar and salt, scald with water the 
potato was boiled in, making a thick batter. When cool add the 
soaked yeast. It will rise in from one to three hours. To make rolls, 
take one pint of above sponge, three pints of flour one teaspoon each 
of sugar and salt, and one tablespoon of lard, finish with warm water. 
Knead well and let rise again. Bake in moderately hot oven.—Mrs. 
D. Rich. 


Tea Rolls, No. 1 

Dissolve one cake of Fleishman’s yeast in a cup of luke-warm 
milk. Add to this one tablespoon each of butter and powdered sugar, 
one-half teaspoon of salt and the well-beaten white of one egg; then 
add gradually two and one-half cups of sifted flour, but be carefui not 
to get dough too stiff. Knead thoroughly and put in a warm place, 
free from draft, to rise for one and three-fourth hours. When light, 
form into small, oblong rolls. Place in greased pans, brushing lightly 
with butter between the rolls. Cover carefully with cloth or paper 
and let rise about half an hour. When light bake in a moderate oven 
twenty minutes.—Mrs. Geo. T. Brown. 


Tea Rolls, No. 2 
Yeast: Pour over a tablespoon of hops a quart of boiling water. 
When luke-warm strain and add one cup mashed Irish potato, one-half 
cup sugar, one teaspoon each ground ginger and salt. (A bit of yeast 
will hasten the fermentation.) Kept dark and in a cool place this 
yeast will last indefinitely. 

Rolls: One quart of flour, one egg, two tablespoons sugar, one 
teaspoon salt, one cup sweet milk, one cup of yeast given above, one 
tablespoon melted lard. Mix bread in a bowl with cake beater, stir- 
ring in the egg, the lard melted in the cup of milk, and last the cup 
of yeast. Thicken with flour if necessary. Set to rise over night in 
a moderately warm place. This sponge made into turnovers, finger 
rolls or clover leaf shapes, should rise slowly before baking. This 
recipe has been used for thirty years by a well known Virginia house- 
keeper.—Mrs. Plato T. Durham. 


Rusk 

One pint milk scalded and cooled, half cup butter, half cup sugar, 
three-fourths yeast cake dissolved in half cup warm water, three eggs, 
one quart flour, half teaspoon salt. Cream butter and sugar as for 
cake. Mix salt and butter in flour. Make very soft dough. Let rise 
over night. Make in small balls. Let rise until double the size. 
Bake in moderately heated oven about thirty minutes.—Mrs. Bollinger, 
Washington, D. C. 

Sally Lunn, No. 1 

Two eggs, one-fourth of a cup of butter, half a cup of sugar, one 
cup of sweet milk, half a cup of liquid yeast, flour enough to make a 
stiff batter. Set to rise for four hours; then put in mould and bake.— 
Mrs. W. C. Briggs. 

Sally Lunn, No. 2 

Sift two teaspoons of baking powder with a quart of flour; then 
rub thoroughly into it two tablespoons of butter and half teaspoon of 
salt. Whip two eggs separately. Make a well in the middle of the 
flour and stir in gradually with a fork the milk and eggs. Add milk 
until dough is like light biscuit dough. Stir with a light touch and 
when done the interior should be flaky and the crust brown and crisp. 
It requires longer to bake than biscuit and should be broken, not cut. 
—Mrs. H. Montague. 








ten THE TWIN-CITY HOUSEWIFE 





Salt Rising Bread 


In the forenoon take a large teacup of fresh milk, scald, and into 
it stir enough meal to make a thick mush. Keep this closely covered 
in a warm place until morning when it should show signs of fermenta- 
tion. Add to it a pint of very hot water, one teaspoon of salt and a 
small teaspoon of soda. Add enough well sifted flour to make a stiff 
batter and place in a vessel of water just hot enough to bear the hand 
in. Keep an even temperature. In an hour or less, it should be 
“Light,” little bubbles over top. When real light do not wait until 
it falls back but add about three quarts of warm flour, three teaspoons 
salt, two of sugar, one tablespoon lard, and warm water sufficient to 
make a soft dough. Knead well, form into loaves, place in greased 
pans and when risen to twice the size, bake, not too slow.—Mrs. R. M. 
Payne. 


Moravian Sugar Cake 
One cup mashed potatoes, three-fourths cup sugar, one-half cup 


butter and lard, two eggs, one pint of sponge or a cup of yeast, one- 
fourth cup of milk, and a little cinnamon. Roll one-fourth inch thick 
and let rise. Cream brown sugar and butter together, flavor with 
cinnamon and spread on top. Bake until a light brown, and immed- 
iately on taking from the oven moisten top with milk or cream. 


Stickies 


Cream together a cup of butter and a cup of sugar. Make pastry 
as for pies, roll thin and spread the mixture on. Roll together and 
cut in pieces about an inch long and bake.—Mrs. W. S. Creasy. 


Yeast 


Boil six Irish potatoes in two quarts of water until well done. 
Boil a pinch of hops in one quart of water, mash the potatoes and 
return them to the water in which they were boiled; strain the hop 
water into this, adding one-half cup each of sugar and salt, and put 
in a jug.—Mrs. A. B. Daingerfield. 


Liquid Yeast 


Nine Irish potatoes, good size, boiled until done; peel and mash 
fine. One-half pint of hop tea, one cup of brown sugar three-fourths of 
a cup of salt. Mix all together with one gallon of boiling water. Let 
stand until cool and add one pint of liquid yeast. Stir 


frequently 
while fermenting.—Mrs. P. H. Hanes. 





THE TWIN-CITY HOUSEWIFE eleven 





Wattles, Muffins, Cte. 


Buckwheat Cakes, No. 1 


One quart of buckwheat flour, one and a half pints of water, one 
teacup of good yeast, one teaspoon each of salt and sugar, one heaping 
tablespoon of lard. Mix these ingredients at night. In the morning 
add an egg to the batter and beat well. If it is a little sour add a pinch 
of soda and bake at once on a hot griddle. 

Syrup for Cakes: Three pounds of white sugar, one pint of water. 
Let boil down about one-half. Any flavoring may be added.—Mrs. 
W. &. Whitaker. 


Buckwheat Cakes, No. 2 


Into one and a half pints of tepid water put enough buckwheat 
to make a batter a little softer than muffin batter. Add a teaspoon 
of salt, half a cup of yeast to which has been added two teaspoons 
of sugar and let rise over night. Before frying, beat very light and 
add a kitchen spoon of black molasses. Have griddle very hot. Cook 
and serve immediately. If wanted for tea, make them about eleven 
o’clock in the morning. Use mountain buckwheat.—Mrs. B. B. Owens. 


Corn Batter Cakes 


To one egg, well beaten, add one-half cup of sweet milk and one- 
half cup of cold water. Stir in corn meal enough to make a thin bat- 
ter. Add one-half teaspoon of salt, and fry on a hot, well-greased 
griddle—Miss Augusta Watkins. 


Flannel Cakes 


Two eggs, beaten well separately, one tablespoon of sugar, two 
cups of flour, teaspoon of baking powder, a little salt, and milk enough 
to make a thin batter. Put pan on fire and get very hot, wipe out 
with dry cloth, put batter in by spoonfuls, and turn when cakes begin 
to get porous.—Mrs. J. W. Hanes. 


Pan Cakes 


Six eggs, one quart milk, flour enough to make very thin batter, 
one teaspoon each baking powder and salt. 

Pan Cake Sauce: One-half pound sugar dissolved in water as for 
preserves, one-fourth pound butter, and a little nutmeg.—Mrs. F. 8. 
Vernay. 


Sour Milk Griddle Cakes 


One-half teaspoon salt and a rounding teaspoon soda sifted with 
two and a half cups flour. Add one egg well beaten and two cups sour 
milk. Drop by spoonfuls on hot, greased griddle and let cook until 
full of bubbles; then turn and cook on other side. Serve very hot. 


French Toast, No. 1 


One egg beaten with one cup of milk, salt to taste. Dip slices of 
bread into the mixture and fry a light brown. Spread with butter 
while hot. Sugar and cinnamon may be sprinkled on if desired.—Mrs. 
Ernest Dalton. 


YW 











twelve THE TWIN-CITY HOUSEWIFE 





French Toast, No. 2 


Six slices of bread, three eggs, one pint of milk, one teaspoon of 
vanilla, nutmeg and sugar to taste. Beat eggs separately, add milk, 
sugar and flavoring. Place bread in bowl, pour custard over it and 
let soak for twenty minutes. Heat cottolene in frying pan and fry 
bread on both sides. Place on dish, sprinkle with sugar and serve hot. 
—Mrs. G. A. Follin. 


Cheese Fritters 


One-half cup of milk, one ounce of butter made boiling hot, add 
four teaspoons of flour and beat smooth; beat in two eggs and one- 
fourth pound of grated cheese. Drop by teaspoons into hot fat.—Mrs. 


* 


A. A. Springs. @ 


Fritters 


One pint of flour, one pint of boiling water, one teaspoon of salt, 
four eggs. Stir the flour into the boiling water by degrees, stirring 
constantly while it boils three minutes. It must be smooth like paste; 
let this cool, then add the yolks of the eggs. Mix well, then add the 
well-beaten whites of the eggs. Drop in hot fat and cook a light 
brown and serve with powdered sugar—Mrs. Wm. L. Hill. 


Corn Muffins 


To one pint cornmeal allow one egg, one teaspoon of soda, one of 
salt, a piece of lard the size of a large hickory-nut. Make into a batter 
with buttermilk. This quantity will make eight muffins for rings of 
the usual size. Grease rings well and have them hot when the batter 
is put in. Bake in a quick oven.—Mrs. S. R. Hay. 


Eggless Muffins 


One and one-fourth cups sweet milk, two cups flour, one and one- 
half teaspoons butter, one-half teaspoon salt, two teaspoons baking 
powder. Dot butter on top of each muffin when ready to put in oven. 
—Mrs. M. L. Hobson, Norfolk, Va. 


English Muffins 


Two pounds flour, one quart milk, one-fourth pound butter, one 
tablespoon each salt and sugar, one-half cake of yeast. Scald the milk, 
add the butter to it and let stand until luke-warm; then add the yeast, 
sugar, salt and flour. Heat for five minutes. Cover and stand in 
warm place over night. The next morning turn out on a bread board 
with plenty of flour to prevent sticking. Cut size required and let 
rise again. Bake on a griddle, using flour on the griddle instead of 
lard. Toast before serving, buttering them while hot—Mrs. Jennie 
Bingham, Statesville. 


Flour Muffins 


One light pint of flour, one-half pint sweet milk, one or two eggs, 
piece of butter or lard (melted) size of walnut, one-half teaspoon of 
soda, one teaspoon of cream of tartar. Nicer to beat eggs separately 
and put in whites just as you put in pans. Have pans hissing hot and 
bake in a quick oven.—Mrs. Dickson, Morganton. 


Puff Muffins 
One cup sweet milk, one cup flour, one egg, pinch of salt, whip 
egg separately, add milk and flour alternately, lastly white of eggs. 
Bake slowly. This quantity makes six muffins—Mrs. James Norfleet. 





THE TWIN-CITY HOUSEWIFE thirteen 





Muffins 


One light pint of flour, three eggs beaten separately, one pint of 
sweet milk, a small lump of butter, a pinch of salt. Bake thirty min- 
utes in muffin pans.—Mrs. A. B. Daingerfield. 


Rolled Muffins 


Three medium sized Irish potatoes boiled until done. Remove 
skins, mash thoroughly and to them add one tablespoon each of lard, 
butter and sugar, two teaspoons of salt, three-fourths of a cup of 
liquid yeast and two eggs beaten lightly. Place away to rise. Then 
work in flour enough to make a light biscuit dough. Roll about an inch 
thick, cut out with biscuit cutter. Place one in muffin tin, butter top 
of it, then place another on top of that and butter it also. Let rise in 
moderately warm place until light and bake—Mrs. B. B. Owens. 


Wheat Muffins 


One egg, one pint of flour, one tablespoon of meal, one teaspoon 
of soda, one pint of buttermilk, one teaspon of salt. Beat well and 
bake in hot pans.—Mrs. R. E. Dalton. 


Pop Overs 


Beat two eggs, without separating until well mixed, but not very 
light, add to them one-half pint of milk. In another bowl put one-half 
pint of flour and salt spoon of salt, and pour into it gradually the eggs 
and milk, beating all the time. Strain the batter through a sieve into 
the first bowl. Have iron gem pans well greased and heated. Pour 
about two-thirds full and bake in a moderate oven about 40 minutes. 
Tf they fall when taken from the oven they have not been baked long 
enough.—Mrs. Robert Lassiter, Charlotte. 


Biscuit Waffles 


One cup of biscuit crumbs, one cup of flour, one cup of buttermilk, 
one egg, fourth of a teaspoon of soda, salt to taste——Mrs. R. C. Burton. 


Rice Waffles 


Three eggs well beaten, one and a half pints of flour, one-half 
pint of cold rice, butter or lard the size of a hen’s egg, a little salt, 
one-half teaspoon of soda. Mix with sour milk, or use two teaspoons 
of baking powder and mix with sweet milk. Do not have batter too 
thick.—Mrs. C. G. Lanier. 


Spanish Waffles 


Cream one-quarter pound of good butter, adding by degrees the 
beaten yolks of six eggs; beat well, then sift in ten ounces of flour, 
stirring all the time. Now whip up the whites of the eggs and thor- 
oughly stir these in, adding: sufficient milk to form a medium thick 
batter. Bake in waffle irons. In all cases be sure to have the irons 
well greased and hot when the batter is poured in. One-half this 
quantity will be sufficient for a small family.—Mrs. W. J. Jones. 


Waffles Without Milk 


Four eggs beaten very light, whites and yolks separately, one cup 
of rice boiled soft, two large tablespoons of melted lard, one quart of 
flour, two teaspoons of baking powder, salt to taste and water enough 
to make thin batter.—Mrs. M. F. Patterson. 








fourteen THE TWIN-CITY HOUSEWIFE 


Sandwiches 


Almond Sandwiches 


Blanch almonds, grind and mix with mayonnaise and spread be- 
tween thinly sliced bread.—Miss Mary Bailey. 


Cheese Sandwiches, No. 1 


Chop eight olives, mix with highly seasoned cheese, and spread 
between slices of buttered bread. 


Cheese Sandwiches, No. 2 


Into one pound of grated cheese stir one-half cup of cream and 
one cup of pecans, almonds, and English walnuts chopped fine. Spread 
on thin slices of bread over which have been put mayonnaise dressing. 
—Mrs. N. S. Wilson. 


Cheese Sandwiches, No. 3 


One-half pound of grated cheese, one good sized Bermuda onion 
chopped fine, one teaspoon Worcestershire sauce, half a teaspoon of 
salt, and a dash of cayenne. Mix with mayonnaise and use as filling 
for sandwiches.—Mrs. W. C. Linville. 


Chicken Sandwiches 
Boil one chicken tender and low in its broth, pull off all skin and 
put meat through a chopper with six hard boiled eggs. Season highly, 
put back in liquor and set on ice during night to jelly. Spread bread 
with mayonnaise and slice and put chicken between—Mrs. W. J. 
Conrad. 


Club Sandwiches 
Three slices of bread thinly cut in any desirable shape, toasted 
and buttered. Place a lettuce leaf on the lower slice and on it put 
thin slices of chicken breast. Put on this a second slice of bread, and 
on this a lettuce leaf and thin slices of broiled breakfast bacon. Cover 
with the third slice of bread, finish with thin lengthwise slices of 
cucumber pickle. If liked, thin slices of tomato and some mayonnaise 


dressing may be used with the meat between the slices of bread.— 
Mrs. J. M. Lentz. 


Cucumber Sandwiches 
Pare cucumbers, slice very thin and put in ice water for half an 
hour. Take from water and drain; put in a dish and pour over them 
French dressing. Place between thin slices of buttered bread. 


Egg Sandwiches 
Boil the eggs for forty-five minutes, plunge into cold water and 
peel. Rub them through a sieve and to each egg allow one-half a tea- 


Spoon of soft butter. Work to a paste; season highly and spread be- 
tween thin slices of bread. 


Fig Sandwiches 
Between thin slices of bread cut in fancy shapes and buttered 
spread the following filling: One-half pound finely-chopped figs, one- 
third cup of Sugar, one-half cup boiling water, two ‘tablespoons of 
lemon juice. Mix all together and cook in a double boiler until thick 
enough to spread.—Mrs. J. B. McCreary. 





THE TWIN-CITY HOUSEWIFE fifteen 





Jelly Sandwiches 
Cut fresh bread while yet warm as thinly as possible. Butter 


slices evenly, spread with lemon jelly and sprinkle with freshly grated 
cocoanut.—Miss Grace Whitaker. 


Ginger Sandwiches 


Butter very thin slices of bread and cover with finely minced 
crystalized ginger. 


Ham and Egg eandeichee 


Chop fine cold boiled ham and hard-boiled eggs, mix and season 
with salt, pepper and a little mustard. Moisten slightly and spread 
between thin slices of bread. For rolled sandwiches it is necessary 
to have fresh bread, cut lengthwise in thin slices and buttered before 
cutting. After the meat is spread on, roll up and wrap in a long, nar- 
row cloth until needed, that they may keep their shape. 


Lamb Sandwiches 


Cook meat until tender, mince very fine. Add enough thick cream 
to moisten, season with salt and spread between thin slices of buttered 
bread. Veal may be used in the same way. 


Lettuce Sandwiches 


Take the white part of the lettuce and wipe perfectly dry; have 
ready three hard-boiled eggs, remove yolks and rub to a paste with 
four tablespoons of thick-cream; add one-half teaspoon of lemon juice 
and about four tablespoons of whipped cream; season with red pepper, 
and one teaspoon of salt. Cover slices of buttered bread with slices 
of lettuce, put in a goodly quantity of the dressing and on top of this 
another slice of bread.—Mrs. H. V. Horton. 


Lunch or Tea Sandwiches 


Chop equal quantities of figs, dates, raisins, citron or any candied 
fruit. Place in a mold and pour over it melted jelly; if the jelly is not 
firm add a little gelatine when melting it. Move a fork gently through 
the mass to be sure the jelly settles all around the fruit. Put on ice 
or in a cool place till firm. Make up as other sandwiches or on brown 
bread.—Mrs. S. E. Allen. 


Maple Sandwiches 


Take white and whole wheat bread, cut circular, butter and spread 
with maple cream and place together in pairs, using one of each kind. 

Maple Cream. Boil together one-half pound each of Maple and 
brown sugar, one-half cup water and one-half teaspoon cream tartar. 
When it will form a soft ball when dropped into cold water pour into 
a shallow platter and beat until thick and creamy.—Miss Grace 
Whitaker. 


Nut Sandwiches 
Thin slices of whole wheat bread cut circular and buttered. For 
filling use chopped salted peanuts mixed with sufficient mayonnaise 
to spread easily. English walnuts or pecans may be substituted for 
peanuts.—Miss Grace B. Whitaker. 


Nut-Ginger Sandwiches 
Take three long thin slices of buttered bread. Between the first 
and second place a layer of chopped preserved ginger mixed with 
cream. Between the second and third slices place a layer of chopped 
walnuts. Tie each sandwich with ribbon to emphasize the color 
scheme.—Miss Grace B. Whitaker. 











sixteen THE TWIN-CITY HOUSEWIFE 





Olive Sandwiches 
Ten large olives, two heaping teaspoons each of mayonnaise and 
cracker dust. Pour boiling water over the olives, and let them stand 
five minutes; drain and cover with ice water. When cold and crisp, 
wipe dry, stone and chop very fine with a silver knife. Have the may- 
onnaise very stiff; chop and blend together and spread on thin slices 
of unbuttered bread. 


Olive and Cheese Sandwiches 
Thin slices of bread evenly buttered, and cut hexagon shape. 
Between the slices place a layer of Neufchatel cheese mixed to a paste 
with equal quantities of cream and salad dressing and covered thickly 
with choppd olives.—Miss Grace B. Whitaker. 


Oyster Sandwiches 

Remove the muscles from a pint of solid raw oysters and chop 
fine. Add one-fourth of a teaspoon of salt, one-eighth of a teaspoon 
of pepper and a dash of cayenne. Put it into a saucepan with two 
tablespoons of butter and three tablespoons of cracker crumbs. Heat 
until steaming, then add one-half cup of thick cream, in which has 
been beaten the yolks of two raw eggs. Stir until the mixture thick- 
ens. Remove from the fire and add ten drops of lemon juice and 
more seasoning if liked. When cold, spread between thin slices of but- 
tered bread. 


Pepper Sandwiches, No. 1 
One small size can of sweet red pepper, one and a half ten cent 
cans of potted ham, mix well and add any good salad dressing. This 
quantity will make a hundred sandwiches.—Mrs. James K, Norfleet. 


Pepper Sandwiches, No. 2 
Run through a meat chopper together one can of sweet peppers, 
and three fourths of a pound of cheese, Moisten with a little mayon- 
naise dressing, and use as a filling between thin slices of bread spread 
with mayonnaise.—Mrs. Clarence Grimes. 


Raisin Sandwiches, No. 1 
Spread bread with cooked mayonnaise and cover thickly with 
raisins and pecans mixed.—Mrs. J. A. McDowell. 


Raisin Sandwiches, No. 2 
Grind seeded raisins and pecans or English walnuts through meat 
chopper. Take equal quantities of each, mix with wine or orange 


juice and spread between very thin slices of buttered bread.—Miss 
Evabelle Covington. 


Ribbon Sandwiches, No. -1 

Take three square thin slices of white bread and two correspond- 
ing slices of whole wheat bread. Butter, and place between each two 
slices, the white bread being on the outside, a filling made of egg paste. 
Take a sharp knife and cut crosswise into thin slices, each five (three 
white, two whole wheat) slices of bread. Egg paste is prepared by 
mashing the yolks of three hard-boiled eggs to a paste with two table- 
spoons of salad dressing. Pepper and salt to taste.—Mrs. J. M. Lentz. 


Ribbon Sandwiches, No. 2 
Cut crust off all four sides of a loaf each of white and of brown 
bread. Cut the bread in Slices half an inch thick lengthwise the loaf. 
Spread white slice with a mixture of ground olives and mayonnaise, 
put on it a slice of brown bread and spread this with a mixture of 


pepper and cheese. On top put a slice of white bread. Cut as you 
would a layer cake.—Mrs. A. S. Hanes. 





THE TWIN-CITY HOUSEWIFE seventeen 





Sardine Sandwiches 


Empty one box of sardines, remove skin and bone and rub to a 
paste; add one teaspoon of prepared mustard, one heaping teaspoon 
of melted butter, one-fourth teaspoon of salt, a little cayenne, juice of 
half lemon; mix well. Cut bread in thin slices and spread first with 
butter, then with a thin layer of the mixture. Do not put slices to- 
gether, but garnish with bits of olive and arrange on a platter.— 
Mrs. Watt Martin. 


Salmon Sandwiches 


Between thin slices of bread cut triangular and buttered put a 
lettuce leaf and on it canned salmon dressed with lemon juice, salt 
and pepper.—Miss Ella Hinshaw. 


Tomato Sandwiches 


Slice bread thin, cut in circular shape and spread with thick mayon- 
naise. Slice firm tomatoes very thin, place a slice between two slices 
of the bread and serve at once or they will be soggy. 


Tutti Frutti Sandwiches 


One cupful each of dates, crystalized cherries, figs and blanched al- 
monds. Chop very fine and mix with pineapple juice and spread be- 
tween slices of buttered light bread.—Mrs. James K. Norfleet. 


Tomato and Celery Sandwiches 


Peel four medium size tomatoes and cut into small bits; to this 
add two stalks of celery cut fine. Mix with French dressing and 
stand on ice until thoroughly chilled. Spread buttered light bread or 
crackers with the mixture, with a crisp lettuce leaf between.—Mrs. 
C. S. Lawrence. 


Canapes 


Make canapes by slicing bread one-fourth inch thick and cutting 
in oblong strips or in circular shape. The bread should then be toasted 
or fried a delicate brown and spread with finely minced meat or 
chicken, egg, or cheese, highly seasoned and made into a paste with 
white sauce, cream, or melted butter. Serve hot or cold. They are 
nice for supper, or may be substituted for the oyster course at a 
luncheon or dinner. 


ty 








i 





eighteen THE TWIN-CITY HOUSEWIFE ~ 





Croquettes 


In making croquettes, the object should be to have the inside as 
creamy and the outside as crisp as possible, so have mixture as soft as 
it can be to keep its shape after being moulded. Whites of eggs which 
have accumulated may be used to dip croquettes in before frying, as 
the yellow is not essential. See that the entire surface of the cro- 
quette is coated with the egg; if it is not, the grease will penetrate the 
interior, causing it to crumble. To test fat for frying, put in'a cube. 
of stale bread. The fat should be hot enough to fry it a light brown 
in forty seconds if croquettes are made of cooked food; in sixty seconds 
if of raw food. 


Bean Croquettes 


Boil beans until well done and dry; season with butter, pepper 
and salt. Mash fine and make into little cakes, dip in beaten egg and 
bread crumbs and fry brown. Served with olives and little red pep- 
pers it makes a very pretty dish—Mrs. S. E. Allen. 


Beef Croquettes 


Mince fine, cold roast beef, add one-half as much mashed Irish 
potato, season with pepper and salt, shape, and fry. Parsley or celery 
seed may be added if liked. 


Cheese Croquettes 


Make a sauce of three level tablespoons of butter, one-third of 
a cup of flour, two-thirds of a cup of milk. Add yolks of two eggs, 
one-half cup grated Parmesan cheese and one cup of any desired 
cheese broken in bits. Season with salt and cayenne. When cold, 
shape, dip in egg and bread crumbs and fry in deep fat. 


Chicken Croquettes 


About one-fourth as much fine bread crumbs as meat, one egg 
beaten well, to each cup of meat. Moisten with gravy and season 
to taste with salt, pepper and chopped parsley. Make into shapes roll 
in cracker dust and fry in half lard and half butter. 


Ham Croquettes 


Take nice bits of fat and lean ham, cut up fine with scissors, put 
in pan with a little hot water. To one pint of ham use the yolks of 
four eggs beaten, small piece of butter, a little pepper (salt if needed), 
two spoons cream, one-half teaspoon of prepared mustard. Stir this 
mixture into the ham. Let thicken and pour on buttered toast, or if 


croquettes are wanted dip them in bread crumbs and egg and fry them 
in balls.—Mrs. J. A. Dickson. 


Salmon Croquettes 
Take the bones and oil from one can of salmon. Boil three good 
size Irish potatoes. Mash them thoroughly and season with butter, 
salt and pepper. Add the salmon to this and mix well. Dip in raw 


eggs and cracker dust as you roll the croquettes into shape and fry 
in hot lard.—Mrs. J. M. Rogers. 


Potato Croquettes, No. 1 
Mash Irish potato and to it add one tablespoon of butter or two 
of cream to one pint, then make exactly like Veal Croquettes, No. 2. 





THE TWIN-CITY HOUSEWIFE nineteen 








Potato Croquettes, No. 2 


Two cups mashed potatoes, yolks of two eggs, two tablespoons of 
cream, one tablespoon chopped parsley, one teaspoon lemon juice, a 
piece of butter the size of a walnut, one teaspoon of salt, and a dash 
of cayenne. Beat the yolks light and mix all ingredients together. 
Form into croquettes, roll in egg, then in bread crumbs and fry in 
boiling lard two or three ata time. This will make twelve croquettes. 
—Mrs. M. F. Patterson. 


Macaroni Croquettes 


Four ounces of macaroni, yolks of two eggs, two tablespoons of 
butter, two tablespoons of grated cheese, three-fourths of a cup milk, 
salt and pepper to taste. Boil the macaroni twenty-fiae minutes, drain 
and lay in cold water, drain again and chop fine. Put the milk on 
to boil, melt the butter and to it add the flour and stir until smooth. 
Stir this into the boiling milk and keep stirring until it thickens; then 
add the cheese, macaroni, salt, pepper and the well-beaten yolks. 
Cook one minute, when cool form into cone-shaped croquettes and fry 
in hot lard.—Mrs. F. G. Schaum. 


Rice Croquettes 


One quart of milk, one cup of rice, one tablespoon of chopped 
parsley, yolks of four eggs, salt and white pepper to taste. Wash 
rice and put in a double boiler with the milk about one hour, or until 
very thick. Take from the vessel, beat until smooth. Add the yolks 
- of the eggs, parsley and other seasoning and turn into a dish to cool. 
When thoroughly cool form into shapes, dip into beaten egg and then 
into cracker crumbs and fry in boiling oil or fat—Mrs. W. A. Whitaker. 


Veal Croquettes, No. 1 


Put cold veal through meat chopper, add a set of brains cooked 
until tender, season with salt and pepper and moisten with an egg. 
Form in shapes, dip in raw egg and cracker meal and fry in hot lard. 
—Mrs. J. M. Lentz. 


Veal Croquettes, No. 2 


Chop cold cooked veal very fine. Season highly with salt, pep- 
per, cayenne, onion juice, celery salt, parsley and a little lemon juice 
if you wish. Moisten with beaten egg and white sauce. Mold into 
any desired shape, roll in fine bread crumbs, then coat over with egg, 
either white alone or yellow and white to which has been added a 
tablespoon of water. Cover with crumbs again and fry in smoking 
hot fat——Teacher Domestic Science, Salem College. 


Veal Croquettes, No. 3 


Chop cold veal very fine, season with salt, pepper and parsley; 
moisten with white sauce, roll in powdered cracker crumbs and seas- 
oned egg and fry in smoking hot fat. Sauce.—One-half pint hot cream 
or milk, one-half teaspoon of salt, a dash of cayenne pepper, a little 
black pepper, one heaping tablespoon of butter and two of flour. Scald 
the milk, stir the flour into the melted butter and add to the boiling 
cream; then add the seasoning. Stir until very thick. Add the meat, 
mix well. Put aside to cool. Form into pyramids and finish as above. 
—Mrs. H. V. Horton. 











oe ‘THE TWIN-CITY HOUSEWIFE 





Egqas and Omelets 


Beauregard Eggs 


Put into boiling water five eggs and let stand at boiling point 
without boiling, for thirty minutes when the whites will be perfectly 
tender and digestible. When done place at once in cold water to 
prevent turning dark. Press whites and yolks separately through 
potato ricer. Add whites to White Sauce (page 34). Arrange a 
dozen slices of toast on a platter and garnish with parsley. Place on 
each slice a large spoonful of the white mixture and sprinkle the 
yolks over the top.—Mrs. Henry Roan. 


Boiled Eggs 
Put eggs in boiling water sufficient to cover, remove vessel to 
back of stove where water will not boil. Take out in six or eight 
minutes if liked soft boiled; if wanted hard, cook forty-five minutes. 


Cheese Souffle, No. 1 

Crumble three thick slices of light bread in stewpan, without a 
particle of crust. Boil soft in one cup of sweet milk, stir while cook- 
ing. Add one-half teaspoon of mustard, some red pepper and salt. 
Have ready one and one-half cups grated cheese mixed with yolks of 
three eggs and piece of butter size of walnut. Stir that in mixture 
over fire until smooth, then remove from stove and stir in the well- 
beaten whites of three eggs. Bake in individual baking dishes until 
brown on top.—Miss Mary Bailey. 


Cheese Souffle, No. 2 

Rub together three tablespoons each of flour and butter until well 
mixed. Add one cup of milk and cook, stirring until it boils. Add 
one cup grated cheese, salt and pepper to taste and let cool. Beat 
three eggs, whites and yolks separately. Add yolks to the mixture 
in the saucepan and blend thoroughly. Lastly fold in the beaten 
whites, turn into a deep well-greased dish. Bake in a moderate oven 
about twenty-five minutes and serve at once.—Mrs. J. Conrad Watkins. 


Hominy and Cheese Souffle 

To one cup of cold cooked hominy or grits add one-fourth cup hot 
milk and, with a fork, beat until very smooth. Season to taste with 
salt and paprika and add one cup grated cheese and the grated rind of 
half a lemon. Stir into the mixture the well-beaten yolks of two eggs, 
then fold in the stiffly beaten whites. Pour into buttered baking dish 
or ramekins and bake in a hot oven until firm in center, about twenty 
minutes. Serve at once.—Miss L. J. Willson. 


Dressed Eggs 
Boil egg one hour, peel, cut in half, remove the yolks; grate the 
yolks, season with butter, salt, pepper, a little vinegar, mustard a pinch 
of sugar and some celery seed. Pack into the whites and dress the 
dish with parsley or nasturtium flowers.—Miss Augusta Watkins. 


Eggs a La Creme 

Six eggs boiled hard and chopped fine. Put in a dish alternate 
layers of the chopped eggs and grated bread crumbs. When the 
dish is full pour on one pint of boiling milk, seasoned with 


butter, pep: 
per and salt. Bake a light brown. 





THE TWIN-CITY HOUSEWIFE twenty-one 





Eggs in Ramekins 


Butter ramekins, cover bottom and sides with bread crumbs, break 
an egg into it, season with bits of butter, salt and pepper, cover with 
buttered crumbs and place in oven until egg white is firm and crumbs 
brown. 


Egg Pie 


Line a pie pan with nice pastry and if eggs are liked very soft, 
partly cook the bottom crust before putting in the eggs. Break as 
many eggs as will cover the bottom of the pan, scatter bits of butter 
over the eggs, sprinkle lightly with black pepper and if butter is not 
very salty add a small pinch of salt. Put on top crust and bake 
quickly. Serve hot. 


Egg Rings 


One cup each cold chopped meat and fine bread crumbs, one- 
fourth teaspoon each salt and pepper. Put into well-greased gem 
pans making rings about half the depth of the pans, and covering the 
sides. Break one egg into the center of each, season with salt, pepper 
and a little butter. Bake.—Mrs. Ernest Dalton. 


Goldenrod Eggs 


Make a thin cream sauce and add to it the finely chopped whites 
of hard boiled eggs. Arrange slices of toast on a platter, pour over 
‘them the sauce and sprinkle over it the hard boiled yolks which have 
been forced through a potato ricer. Garnish with parsley. Serve 
very hot. 


Mock Brains 


Boil one cup of oatmeal. While this is cooking fry one or two 
slices of bacon until well done. Pour in the oatmeal and scramble 
with six or eight eggs. Salt and pepper to taste—Mrs. Ernest Dalton. 


Poached Eggs 


Carefully break eggs into a shallow pan of boiling water to which 
a little salt has been added. When done take them up and lay each 
one on a slice of toast. Sprinkle with pepper and bits of butter. Serve 
very hot. 


Scrambled Eggs 


Beat eggs a little so as to partly mix whites and yolks, season 
with salt and pepper. Have hot lard in a frying pan, pour in eggs, 
stirring constantly until cooked well but not hard. A few fine bread 
crumbs may be added to increase quantity when eggs are scarce, 
without detracting from the taste. Milk used instead of lard in the 
frying pan makes the dish more delicate and suitable for invalids or 
children. A little grated cheese added to eggs while cooking is nice 
for a change. 


Swiss Eggs 


Six eggs, one-fourth pound of cheese, one-third cup of cream, two 
tablespoons of butter, one teaspoon of mustard, one-half teaspoon of 
salt, a pinch of cayenne. Cut the cheese into thin shavings; butter a 
dish and spread the cheese in it, upon the cheese distributing in small 
portions the remainder of the butter. Mix the salt, cayenne, mustard 
and cream, and pour half of the mixture over the cheese. Break the 
eggs in fhe dish and after pouring over them the remaining quid, 
place in the oven and cook for eight minutes.—Mrs. H. V. Hofion. 








‘ligt 





twenty-two THE TWIN-CITY HOUSEWIFE 





Welsh Rarebits 


Welsh Rarebit, No. 1 


One pound cheese, one tablespoon butter. Melt butter and to it 
add cheese which has been cut into little pieces. Stir constantly and 
as it grows smooth add ale or beer by spoonfuls until it is of the 
desired consistency. Season with salt, a little cayenne and serve on 
crackers or toast at once. 


Welsh Rarebit, No. 2 


One cup grated cheese, one-fourth cup milk, one egg, one-fourth 
teaspoon mustard, a pinch of cayenne pepper. Heat cheese and milk 
over hot water until cheese is melted; add dry ingredients mixed 
with beaten egg, stirring until mixture thickens. Serve on toast or 
crackers.—Miss Gash, Brevard. 





THE TWIN-CITY HOUSEWIFE twenty-three 





®melets 


A general rule for omelets is to allow one egg for each person to 
be served, and one tablespoon of liquid for each egg. Hot water 
makes a more tender omelet than milk. If a few grains of baking 
powder are added to an omelet it will not be so likely to fall. When 
brown underneath it is well to place pan containing omelet on rack 
in oven for a few minutes before attempting to fold over, especially 
if it is a thick one. 


Cheese Omelet 


Beat four eggs very light and to them add one-half cup milk, 
one teaspoon flour, a little parsley, pepper, salt, a tablespoon butter 
and one-half cup grated cheese. Beat all well together and pour into 
a pan in which a large tablespoon of butter has been heated. Let 
cook until a light brown, fold over, and dish for table. Shake pan 
while omelet is cooking. It should be eaten at once.—Mrs. C. L. 
Carroll. 


Corn Omelet 


Beat the yolks of five eggs until light, add one-half of a cupful 
of cream and one pint of new corn scraped from the ear. When mixed 
add one scant teaspoonful of salt, one-quarter of teaspoon of white 
pepper and the whites whipped to a stiff dry froth. Melt one tea- 
spoon of butter in a hot frying pan and when hissing hot pour in one- 
half of the mixture, shake and stir until set, then roll and turn out on 
a hot platter. Cook the remainder in the same way and serve at once. 


Cuban Omelet 


Beat eggs slightly together, add one tablespoon milk to each egg, 
season to taste and pour into a frying pan containing hot fat. Cook 
until the consistency of whipped cream, stirring constantly. Put 
directly over fire for a few moments to brown under side. Fold, and 
turn on hot dish, pouring around it thick tomato sauce highly seasoned 
with onion. 


Puff Omelet 


Beat the yellows of six eggs and to them add a teacup of sweet 
milk and a pinch of salt. Beat together a tablespoon of flour and a 
tablespoon of butter. Add to the eggs and beat together, lastly add 
the beaten whites. Pour the mixture into a hot frying pan, in which 
a tablespoon of lard has been melted. Cook on top of the stove until 
nearly done, then set in oven and brown. Place on a hot dish and 
serve at once.—Miss Mary Hodgin. 








twenty-four THE TWIN-CITY HOUSEWIFE 





DOYPS 


Put soup bone on in cold water and heat gradually to boiling 
point. As scum rises it should be removed. Cover, and cook slowly 
until all substance is out. Add seasoning, strain and put away to 
use as needed. Scraps of meat either raw or cooked and bits of bone 
and fat trimmed from steak or roast may also be used to make stock. 


Cream of Asparagus Soup 


Wash one bunch of asparagus, put it in boiling water and let boil 
gently for three-quarters of an hour. Take from water and cut off 
tops and put aside until wanted. Put one quart of milk on to boil in a 
double boiler. Press the asparagus stalks through a colander and add 
them to the milk. Rub one tablespoon of butter and two even table- 
spoons of corn starch or flour together until smooth. Add to the boil- 
ing milk and stir constantly until it thickens. Add asparagus tops, 
salt and pepper to taste, and serve.—Mrs. C. D. Ogburn. 


Bouillon 


Dissolve one-fourth teaspoon extract of beef in one cup boiling 
water. To this add one tablespoon sherry or port wine, one clove 
and salt to taste. Serve immediately. 


Beef Tea 


Two pounds of lean, raw beef, chopped fine, one cup cold water. 
Put in a glass jar and let stand until water is well colored. Place 
jar in a kettle of cold water, and heat gradually, keeping it below 
the boiling point several hours until beef is white. Remove from 
stove and strain, pressing meat hard to get all the juice. When 


wanted put four tablespoons of this to one cup boiling water. Sea- 
son to taste. 


Celery Soup 


One head of celery, one quart of milk, a slice of onion, one table- 
spoon of butter, one tablespoon of flour, one teaspoon of salt, half a 
saltspoon of pepper. Wash and scrape celery well, cut into inch 
pieces and boil in a pint of salted water until soft; boil the onion, 
chopped, in the milk for ten minutes, and add it to the celery; rub 
through a fine strainer and boil again. When boiling add butter and 
flour, which have been cooked together, by melting the butter and 
stirring the flour in. Stir the Soup until smooth and well cooked; add 
the seasoning, boil five minutes and strain into a tureen. 


Puree of Chestnut 


To four cups of water in which chicken has been cooked add two 
cups boiled and mashed chestnuts, a little onion, a teaspoon finely 
minced celery, and a sprig of parsley. Cook ten minutes, strain, add 


two cups hot milk, and thicken with two tablespoons each butter and 
flour rubbed to a paste. 





THE TWIN-CITY HOUSEWIFE twenty-five 





Consomme 


Cut into dice four pounds of lean beef from the round; put about 
one ounce of suet and one small onion (sliced) into the soup kettle, 
and cook until a good brown; then add the meat; cook withut cover- 
ing thirty minutes; add the cold water, cover the kettle and simmer 
gently for about three hours; at the end of this time add four cloves, 
a@ piece of celery, and simmer one hour longer. Strain and stand 
away to cool. When cold, remove all grease from the surface. Turn 
the consomme into a kettle; beat the white of an egg with a halt- 
cupful of cold water, add it to the boiling consomme, boil one minute 
and strain through cheese cloth. Season, and it is ready to serve. If 
not dark, add a teaspoonful of caramel.—Mrs. Rorer. 


Chicken Soup, No. 1 


After cooking a number of chickens for salad take the broth and 
let come to a boil. Season with pepper, salt and butter, into which 
has been rubbed a little flour. Cut chicken livers fine and add just 
before taking from the stove. Pour into a tureen containing some 
thick cream (whipped or unwhipped). Serve with croutons, made by 
cutting stale bread into small cubes, put in oven and toasted until a 
delicate brown.—Miss Mamie Dwire. 


Chicken Soup, No. 2 


Soak one cup stale crumbs in one-half cup milk and add the yolks 
_of three hard boiled eggs and the breast meat of a chicken which has 
been put through a meat chopper, using finest blade. Add gradually 
one and a half cups scalded milk and three and a half cups of the 
water in which chicken was cooked. Rub to a paste two and a half 
teaspoons each of butter and flour and use as thickening. Season with 
pepper and salt, and a little minced celery. Strain before serving. 


Corn Soup 


One dozen ears of corn, salt, pepper, a piece of butter the size 
of an egg rolled in flour, and one pint of milk. Grate the corn, cover 
the cobs with water and boil, strain, and add the corn, milk, season- 
ing and butter. Beat an egg, pour the boiling soup over it, stirring 
until well mixed and it is ready to serve.—Bethlehem Cook Book. 


Green Pea Soup 


To three cups of jellied soup stock, take one pint can of June 
peas. Cook the peas until partially tender in three cups of water; 
add to the stock and cook thoroughly; strain, and before sending 
to table return to the stove and stir in slowly one tablespoon of but- 
ter, mixed with one tablespoon of flour. Fry dice of bread and put 
in tureen at last. An asparagus soup may be made in the same way 
by taking three bunches of asparagus and using for thickening a 
tablespoon of corn starch in a cup of cream or milk and omitting the 
fried bread.—Mrs. Frank Coleman. 


Gumbo, No. 1 


Put into a kettle a tablespoon or lard or butter, add to it enough 
flour to make a thick paste and stir until brown. Dress and cut up 
as for frying one chicken, pound with a hammer to crack the bones. 
‘Put it into a kettle and let brown, shaking ocasionally to keep it from 
burning. Next add a quart of okra which has been washed and cut 
into slices. Cook slowly for a few minutes, then add a soup bone, one 
onion, chopped fine, one can of tomatoes, one pod of red pepper cut 
very fine, salt, pepper, and celery seed to taste. Stir well; add three 
quarts of boiling water, and cook slowly three hours on back of stove. 











twenty-six THE TWIN-CITY HOUSEWIFE 





Gumbo, No. 2 


Take two or three crabs (a young chicken may be substituted if 
desired) and one-fourth pound raw ham, cut in pieces and fry brown 
in one tablespoon bacon grease. Add one medium sized onion cut 
fine and when slightly brown add two ripe tomatoes; let cook down, 
add about a pint of water and when it comes to a boil put in one quart 
of okra cut in thin round slices. Let cook about twenty minutes or 
until tender, adding water as necessary according to how thin it is 
desired. Season with salt and about half a pod hot pepper. Serve 
with rice——Mrs. J. K. Pepper. 


Noodle Soup 


Take the yolks of three eggs and beat until light and add as much 
flour as can be worked in. Flour the bread board and roll the dough 
into as thin a sheet as you can. Lay aside until dry enough to roll up. 
Take a sharp knife and cut in as fine strips as possible, toss lightly 
in hand to separate strips. Take any stock you prefer, season with 
salt and pepper, bring to a boil and about twenty minutes before serv- 
ing, add the noodles.—Mrs. G. L. Miller. 


Oyster Soup 


Put one quart of oysters in colander and pour cold water over 
them. Put into a stew pan one quart of sweet milk (part water can 
be used if desired). Let come to a boil, put in the oysters and cook 
until plump and the edges curl. Just before removing from the fire 
add one-half pound of butter, salt, and white pepper to taste. A little 


cayenne can be added if wished, and a little chopped celery improves 
the flavor. 


Cream of Potato Soup 


Select three large potatoes, pare, wash and boil for five minutes, 
drain, and throw the water away. Cover with a pint of fresh boiling 
water, add an onion sliced, a bay leaf, and a stalk of celery chopped. 
Cover and boil until the potatoes are tender, press through a sieve 
into a quart of boiled milk to which has been added two tablespoons 
of flour, one of butter, a teaspoonful of salt and some pepper. Let 
cook for five minutes.—Mrs. R. B. Crawford. 


Cream of Tomato Soup 


Put in to stew one can of tomatoes, with salt, pepper and two tea- 
spoons of sugar. When stewed down a little, strain through a colander 
and add a pinch of soda. Have on a quart of rich milk, thicken with 
two tablespoons of flour, and add a lump of butter the size of an egg. 


Add to this the tomato, a little at a time to prevent curdling.—Mrs. 
Frank Coleman. 


Tomato Bisque 
Put two quarts of tomatoes on to boil with two small onions, 


bay leaves, and a stalk of celery. Season with 
one hour and strain. 


four 
pepper and salt, boil 
Have ready a cream made as follows: One quart 
of milk, into which stir a paste made by rubbing togethe 
cup each of flour and butter, and a teaspoon of salt. Cook in a double 
boiler, and when creamy and smooth, turn into the tomato liquor. Serve | 
in cups with whipped cream.—Mrs. B. B. Owens. 


Tr one-half 





THE TWIN-CITY HOUSEWIFE twenly-seven 





Tomato Soup 


Boil together one quart can of tomatoes, one pint hot water, one 
tablespoon of sugar, one teaspoon of salt, two bay leaves, four cloves, 
and four pepper corns. Put one tablespoon of butter in a saucepan, and 
when it begins to bubble add one-half an onion chopped fine, and a little 
parsley. Fry five minutes, being careful not to let burn. Add one table- 
- spoon of flour to make a smooth paste. Stir this mixture into the tomato 
and let cook until as thick as wanted. Just before removing from the 
stove add one-fourth teaspoon of soda and stir well. Strain before 
serving. If liked, a little chopped celery may be added to the other 
seasoning.—Mrs. Edwin L. Jones. 


Vegetable Soup 


Two quarts beef broth, three tablespoons of rice, one cup tomatoes, 
one-half cup corn, one-half cup peas, one carrot, two potatoes, one small 
bunch of celery, a little parsley. If liked, a little shredded cabbage, 
a small quantity of chopped onion or any other suitable vegetable may 
be added. This may be strained, or if thick soup is preferred it can 
be served without straining. 











twenty-eight THE TWIN-CITY HOUSEWIFE 





Fish 

In frying fish always cook skin side first, then turn and cook the 
other side. 

In soaking salt fish always place skin side up or it will be as salty 
after soaking as before. 

Before cooking fish take a knife and, beginning at the tail, run point 
along entire length of back bone on inside, after which rinse thor- 
oughly. In this way you will be rid of the clotted blood which accum- 
ulates just underneath the skin on under side of bone and which if left, 
will cause fish to have a strong taste. 

Never put fish in water or directly on ice after cleaning, as it will 
s0ak away the flavor. Instead, wipe dry, wrap in a clean cloth and put 
on a dish and keep in ice box or refrigerator until ready to use. 

To keep oysters, put in a fruit jar and screw cover on tight, lay jar 
in a basin of water enough to cover, and place anywhere in refrigera- 
tor. If the can is simply set in refrigerator the oysters in top of can 
will be likely to spoil. 


Boiled Corned Blue Fish 


Salt a large bluefish and let it stand a day and night. Wash off 
salt, wrap in cheesecloth and let boil half an hour. Serve immediately 
with sliced hard boiled eggs and thick white sauce. The platter is 
very pretty garnished with mashed Irish potatoes put through a pastry 
bag and sprinkled with chopped parsley—Mrs. W. T. Old. 


Broiled Bluefish or Spanish Mackerel 


Split a three pound fish lenghtwise, leaving all the bone on one 
side. Wipe dry and place in hot greased frying pan or under the flame 
of a gas stove, flesh side up. Let brown on one side and then on the 
other, seasoning with salt and pepper. Serve on hot platter with three 
tablespoons melted butter poured over it. Garnish with sliced lemon 
and potatoes Julienne—Mrs. W. T. Old. 


Scrambled Crab Meat 


Use one pint of fresh, or one can of crab meat. Beat until very 
light four eggs and scramble in hot pan. When eggs are half done 
stir in dry crab meat and season to taste with salt and pepper. Garn- 
ish platter with fried tomatoes and serve immediately.—Mrs. W. T. Old. 


Deviled Crabs 


Pick over crab meat very carefully. Add bread crumbs, eggs, pre- 
pared mustard, salt, black and cayenne pepper. A few canned peas 


may also be added. Mould and pack in crab shells. Bake in slow 
oven.—Mrs. A. A. Meyers. 


Baked Fish 


Into a baking pan put a few very thin slices of bacon and on them 
lay the fish which has been gashed crosswise almost through in three 
or four places. On top of it put two or three slices of the bacon, and 
over and around it put thinly-sliced Irish potatoes. Pour into the pan 
a little hot water, add one-half tablespoon finely minced onion, and 
bake in covered pan until well done. In serving heap the sliced 
potatoes around fish, and garnish with parsley and thin slices of lemon. 





THE TWIN-CITY HOUSEWIFE twenty-nine 





Boiled Fish 


Wash the fish well in cold water and wrap in a thin cloth (cheese 
cloth will do) and cover with water, to which salt has been added. 
Boil ten minutes to every pound of fish. Take from the water as soon 
as done, drain, remove cloth, put on dish and serve with Hollandaise 
sauce.—Mrs. C. D. Ogburn. 


Creamed Fish 


Take one pint of sweet milk and let it come to a boil, add corn- 
starch enough to make it a little thicker than cream, a piece of butter 
the size of a large walnut, salt and pepper. To this add two cups of 
boneless fish. Serve in green peppers. A little of the pepper may be 
chopped fine and put in the fish.—Mrs. R. B. Crawford. 


A Nice Way of Serving Fish 


Take two pieces of fish, size of hand, press together with dressing. 
Roll the whole in egg and crumbs and bake in a well-buttered pan, 
basting often with butter. The dressing is made the same as for baked 
shad, onion improving the flavor very much. Serve with a mayonnaise 
dressing and add small cucumber pickles chopped very fine.—Mrs. EB. 
G. Hester. 


Planked Fish 


Clean and split fish and place skin side down on an oak plank 
which has been brushed with oil or melted butter. Sprinkle fish with 
salt and pepper and brush with melted butter. Bake over dripping 
pan for half an hour in a hot oven. Serve on plank with garnish of 
parsley and lemon. If liked a little onion juice may be added to the 
butter with which fish is seasoned. If plank is not available, place fish 
in pan large enough for it to lie perfectly flat and place a weight on it 
for a few moments after putting in oven, and it will be almost as good. 


Fish a la Creme, No. 1 


Mix one and three-fourth cups fish (either ‘left over’ or cooked 
for the purpose, in boiling salt water) with one cup white sauce and 
season with salt, pepper and a little minced parsley. Fill a small 
buttered baking dish or ramekins with the mixture, cover with buttered 
crumbs and bake until brown. 


Fish a la Creme, No. 2 


One pint of pieces of cold cooked fish, yolks of two eggs, one pint 
of milk, one blade of mace, one bay leaf, a sprig of parsley, a small 
piece of onion, one large tablespoon of butter seven tablespoons of 
flour. Put the milk in a boiler add to it the onion, mace, parsley and 
bay leaf, and let it stand until boiling hot. Put the butter in a frying 
pan to melt without browning; add the flour; stir until thoroughly 
mixed. Strain into it the milk, stirring continuously until it boils. 
Take from the fire, add a teaspoon of salt, one-quarter teaspoon of pep- 
per, and the well-beaten yolks. Add the fish carefully and turn the 
whole into a baking dish, or small individual dishes, sprinkle the top 
with bread crumbs and bits of butter and put in the oven a few 
minutes to brown.—Mrs. Lindsay Patterson. 


Fish Cutlets 


To one and a half cups cold flaked fish add one cup thick white 
sauce. Shape, dip in egg and crumbs, and fry in hot fat. 








thirty THE TWIN-CITY HOUSEWIFE 





Swedish Halibut 


Cut halibut or any other fish which is large enough, into pieces 
about two by two and a half inches, dip in melted butter and place 
in baking dish. Put a slice of tomato on each piece and on this a 
thin slice of onion. Bake twenty minutes in a brisk oven. Remove 
onion and drain off liquid. Add a generous amount of cream or thin 
white sauce and bake twenty minutes longer—Teacher Domestic 
Science, Salem College. 


Lobster Newburg 


Remove meat from a large lobster and cut into half inch pieces. 
Beat yolks of three eggs, add one pint of cream and one-half glass of 
sherry. Cook in double boiler, stirring constantly until thick. Add 
one-half teaspoon salt and a salt spoon of paprika: Next add diced 
lobster, let get hot, and serve—Mrs. Geo. F. Dwire. 


Broiled Salt Mackerel 


Soak over night in an earthen vessel of cold water. Drain care- 
fully in a dry cloth. Butter the bars of the gridiron to prevent stick- 
ing and broil the fish, laying it on ths broiler inside down. Turn for 
an instant before taking up. Serve on a platter with a liberal supply 
of butter. Garnish with thin slices of lemon.—Mrs. V. O. Thompson. 


Salt Mackerel 


Soak in cold water over night. Cook in boiling water until tender, 
which will be in a very few minutes. The entire back bone can be 
easily removed. Place fish on hot platter, season with pepper and bits 
of butter. Garnish with parsley and slices of lemon.—Miss Kate Hanes. 


Creamed Oysters 


Two tablespoons each of butter and flour rubbed together until 
smooth. Add to this one pint milk and cream mixed, and let come 
to a boil, stirring constantly. Parboil oysters first, then put into this 
mixture and let remain about five minutes—Miss P. H. Church. 


Creamed Oysters in Peppers 


Heat a quart of oysters to the boiling joint. Drain and make a 
sauce with the oyster liquid, a little cream, flour, butter, salt and pep- 
per. Add the oysters. Cut around the stems of red or green pepers 
and remove stems and seeds. Turn the oysters into these cases, 


sprinkle with buttered cracker crumbs and brown.—Mrs. R. B. Craw- 
ford. 


Fried Oysters 


Select fine large oysters, remove them from the liquor and place 
between soft cloths to absorb the moisture. Beat well as many eggs 
as needed, season with salt and pepper. Into this mixture dip each 


oyster, roll in cracker dust and fry in one-third lard and two-thirds 
butter—Miss Mary Hodgin. 


Oyster Fritters 


Heat oysters until they begin to curl a little. Drain off liquid and 
use in making the following batter: To well beaten yolks of two eggs 
add one-half cup of milk or water (including the liquid drained from 
oysters) one tablespoon melted butter, a pinch of salt, flour enough for 


thin batter. Dip each oyster in batter and fry. The same recipe may 
be used for clam fritters. - 


~ Fe- 





THE TWIN-CITY HOUSEWIFE thirty-one 





Escalloped Oysters, No. 1 


One quart of oysters; butter a dish and put a layer of rolled 
crackers, sprinkle with salt and pepper, then a layer of oysters with 
small pieces of butter. Continue in this way until the dish is nearly 
full, having cracker crumbs and butter on top. Beat one egg in half 
a teacup of milk and pour over the top. Bake three-quarters of an 
hour.—Mrs, Wm. L. Hill. 


Escalloped Oysters, No. 2 


Take oysters from liquor, and place in a baking dish a layer of 
grated bread crumbs, highly seasoned with pepper, salt, celery seed 
and small bits of butter; then add a layer of the oysters, then the 
seasoning alternately until the dish is filled. Pour oyster liquor over 
and grate bread crumbs over whole. Bake until hot through and 
brown on top.—Mrs. C. G. Lanier, 


Kebobbed Oysters 


Drain the juice from oysters. Dip each in egg, then in cracker 
crumbs, lay very close together over the bottom of a baking dish, 
sprinkle with salt, pepper, bits of butter, and a little chopped celery. 
Arrange another layer same way. Pour over it a little oyster liquor 
and bake a few minutes in a very hot oven. 


Minced Oysters 


One quart oysters chopped fine, one cup chopped celery, one and 
one-half cups browned bread crumbs, four hard boiled eggs chopped 
fine, four eggs beaten, lump of butter size of an egg, salt, cayenne 
pepper and a little onion juice. Put in baking dish and bake.—Mrs. 
R. B. Glenn. 


Panned Oysters 


One quart of oysters, wash and let stand in cold water for one 
hour, drain and put on the stove in a kettle with salt, pepper and 
butter. Take off as soon as well plumped. Warm one cup of thick 
sweet cream and add to the oysters when they are done. Pour over 
buttered toast.—Mrs. Frank Coleman. 


Oyster Cocktail 


"Juice of eight lemons, eight teaspoons each of vinegar, horseradish 
and tomatu catsup, ninety drops of Tabasco sauce, ninety oysters if 
small; sixty-four if large. Let oysters stand in mixture ten or fifteen 
minutes. This is sufficient to serve sixteen.—Mrs, C. H. Shelton. 


Oysters in Ramekins 


Wash oysters and put in saucepan with boiling water until edges 
begin to curl. Place in ramekins, sprinkle with buttered bread crumbs, 
season with salt and pepper and place in oven until crumbs are a 
light brown. 


Oyster Pie 


Stew the oysters not entirely done, with butter, pepper and salt. 
Line a deep dish with paste, put in the oysters, cover with cracker 
dust or grated bread crumbs and bake.—Mrs. R. D. Moseley. 





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thirty-two THE TWIN-CITY HOUSEWIFE 





Pickled Oysters 

One gallon of oysters, medium size, three pints of good vinegar, 
two teaspoons each of ground cloves and cinnamon, one teaspoon black 
pepper, one-half teaspoon cayenne, and one teaspoon of allspice, not 
ground. Stir spices into vinegar. Strain liquor from oysters, if any. 
Place oysters raw in the spiced vinegar and let stand fifteen or eight- 
een hours, stirring gently two or three times with wooden paddle. 
Strain vinegar off, and serve. 

If the vinegar is very strongly acid, it should be diluted to ordinary 
strength. If in a hurry the vinegar may be spiced, heated to the 
boiling point, and poured over the oysters which may then be served 
in an hour—but these are not so delicately flavored—Mrs. J. E. 
Alexander. 


Oyster Puffs 
Take one dozen oysters, chopped fine, two eggs beaten separately, 
two tablespoons sweet milk, one-half teaspoon baking powder, flour 
enough to make a thin batter and salt and pepper to taste. Mix all 
together and drop by spoonfuls into hot lard and fry a light brown — 
Mrs. G. L. Miller. 


Stewed Oysters, No. 1 
Fifty oysters, one tablespoon each butter and flour, one pint milk, 
six whole allspice, salt and pepper. Drain oysters in colander. Plunge 
them, colander and all, in cold water and drain again. Put into a hot 
sauce pan, shake quickly, add milk, rub butter and flour together and 
stir it into stew. Add allspice watch carefully and when it reaches 


the boiling point add salt and pepper and serve at once—Mrs. C. L. 
Carroll. 


Stewed Oysters, No. 2 
One quart of oysters, one pint of milk, one-fourth pound of butter, 
three tablespoons corn meal, salt and pepper to taste. Strain the 
oysters through a colander. Take oyster liquor and run through a 
fine strainer. Into this put the meal, mix well, add half the butter, salt 
and pepper. Let come to a boil, then add the milk, let this boil, and 
to it add the oysters. Have tureen hot and into it put the remaining 
butter, salt and pepper. As soon as the oysters are sufficiently cooked 
remove them from the kettle with a strainer spoon. Place in the 
tureen and mix well with the seasoning. Pour the boi 
and serve immediately.—Miss Fannie Mosely. 


Scrambled Roe 


Place in boiling water for ten minutes, remove the skin, and mash. 
Beat well four eggs, season with salt and pepper, add roe and scramble 
in hot saucepan with sufficient grease to keep from burning. 


ling soup over 


Creamed Salmon 
Pour liquid from a can of salmon, place the can in a vessel of 
hot water and let boil until the salmon is thoroughly heated. Drain 


again, turn into a hot dish, break into small pieces with spoon and 
pour over it a cream sauce. 


Escalloped Salmon 

Pick a pound of canned salmon to pieces, removing all skin and 
bone. Put a pint of milk on to boil, adding a sprig of parsley, a blade 
of mace and a teaspoon of minced onion. Meantime put into a frying 
pan a level tablespoon of butter and two tablespoons of flour. When 
“bubbly” add hot milk from which onion and spice have been removed. 
Let this boil up once, add the well beaten yolks of two eggs and sea- 
s0n with salt and pepper, Put a layer of this sauce on the bottom 


re hae eae or ramekin, then a layer of the salmon and more 
ce. Sprinkle with buttered crumbs and b ron le 
Mrs, G. K. Smith. rown in the oven. 





THE TWIN-CITY HOUSEWIFE thirty-three 





Marbled Salmon 


Cook to a paste, one cup of milk, one-half cup bread crumbs, but- 
ter size of an egg, a little lemon juice, salt and pepper. Add to this 
one and a half cups salmon chopped in small pieces. After it is 
eold fold in well beaten whites of four eggs. 

Sauce: Heat one cup milk to boiling point. Thicken with one 
tablespoon each of flour and butter rubbed together; add one table- 
spoon tomato catsup and one well beaten egg. Cook a few minutes 
and serve hot.—Miss Jennie Bingham, Statesville. 


Baked Shad, No. 1 


Clean, wash and dry the fish. Make a dressing of grated bread 
crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie 
up. Put it in baking pan with a cup of hot water and bake one hour. 
Baste often with butter and water. 

Sauce: Boil the gravy with a tablespoon of catsup, one of brown 
flour wet with cold water, the juice of one lemon. Some think it 
improves the flavor to add a glass of sherry. Garnish fish with slices 
of lemon.—Mrs. J. W. Hanes. 


Baked Shad, No. 2 


Remove scales, fins, end of tail, and eyes, split on lower side, clean 
thoroughly and put in cold place until ready to use. Gash on each 
side of backbone downwards a couple of inches about two or two and 
a half inches apart having gashes on one side come between those on 
the other. This will keep skin from splitting and be an aid in serving. 
Fill these gashes and the eye cavities with stale crumbs and bits of 
parsley. Stuff, sew up with coarse thread and dredge with flour. Put 
two or three slices of bacon in a narrow baking pan. Place fish in 
pan in shape of letter S, with the split side resting on bottom of pan. 
Unless a very narrow pan is used it will be necessary to prop fish up 
in some way to keep it from falling to one side. When it begins to 
cook, baste with a cup of hot water in which a tablespoon of butter 
has been melted. For a four to six pound fish, one hour will be 
required for baking. Serve with potato balls, broiled tomatoes, and 
Hollandaise sauce. Garnish with parsley and sliced lemon. 

Stuffing: (Sufficient for a fish weighing four to six pounds.) One 
and a half cups cracker or bread crumbs, preferably the latter, one- 
fourth teaspoon each of salt and black pepper, and a dash of cayenne, 
one teaspoon each chopped onions, parsley, capers and sour pickle, 
one-fourth cup melted butter or two tablespoons melted butter and 
one of chopped breakfast bacon. This makes a dry crumbly stuffing. 
If a moist one is desired, add one beaten egg or one-fourth cup hot 
water.—Domestic Science Teacher, Salem College. 


Shrimp Wiggle 

One can shrimps, two cups canned peas (petits pois) one-half tea- 
spoon each of salt, Worcestershire sauce, and catsup, four tablespoons 
butter, one and a half cups milk, two tablespoons flour, and one-eighth 
teaspoon each paprika and Tabasco sauce. Melt butter; add flour, 
then milk, the seasoning and lastly the shrimps and the peas drained 
from the liquor. This may be made in chafing dish and served either 
in ramekins, pate shells, or on squares of toasted bread or crackers.— 
Mrs. Aaron Adler Meyers. 











thirty-four THE TWIN-CITY HOUSEWIFE 





Dauces--IPeats and Hish 


Cranberry Sauce 


One pound of cranberries, one-half pound sugar, one-half pint 
water. Wash berries thoroughly and scald ten minutes. Then put 
in saucepan with sugar and water. Cover and boil from seven to ten 
minutes, occasionally shaking the vessel; do not stir—Mrs. EH. J. Lott. 


Frozen Cranberries 


Boil two quarts of cranberries till soft; strain through a jelly bag; 
add one pint of sugar to the liquid and partly freeze; then add the 
stiffy-beaten whites of four eggs, freeze—Miss Ida C. Hinshaw. 


Cream, or White Sauce 


Heat one cup of milk; rub two tablespoons each of flour and but- 
ter to a paste, thin with a little of the hot milk, add to the rest of the 
milk and cook in double boiler until the consistency of thick cream. 
Season to taste with salt and pepper.—Miss Mamie Dwire. 


Drawn Butter Sauce 


Melt two tablespoons of butter, add one tablespoon of flour and 
stir until smooth. Add gradually one and one-half cups boiling water 
and cook until thick, stirring constantly. Season with salt and pepper. 
Vinegar or lemon juice can be added if desired. 


Hollandaise Sauce, No. 1 


Two teaspoons each of butter and flour, one teaspoon salt, three- 
fourths cup of milk, cayenne to taste. Mix, heat and pour over the 
beaten yolks of two eggs. Put in double boiler and cook like cust- 
ard. Remove from fire and add two tablespoons of butter, and two 


teaspoons of lemon juice. To be served with boiled fish_—Mrs. C. D. 
Ogburn. 


Hollandaise Sauce, No. 2 

Wash one-half cup butter. Divide in three pieces. Put one piece 
in double boiler with one-third of a cup boiling water, well beaten yolks 
of two eggs and one tablespoon lemon juice. Stir constantly with a 
wire whisk until butter is melted. Add second piece of butter, and as 
the mixture thickens add the third piece. Season with salt and pepper. 
If richer sauce is desired, use one tablespoon each of water and cream 
instead of the hot water.—Teacher Domestic Science, Salem College. 


Maitre d’Hotel Butter 


One-fourth cup of butter worked with a wooden spoon until 
creamy, season with one tablespoon of lemon juice, a little chopped 
parsley, salt and pepper to taste. Serve with broiled fish. 


Maitre d’Hotel Sauce 


Add to one cup of drawn butter the juice of one lemon, a little 
chopped parsley, minced onion, cayenne pepper and salt. Beat while 
simmering, add the yolks of two eggs, and serve. 


Mint Sauce 


Chop fresh mint very fine, and over it pour good cider vinegar. 
Sweeten to taste, cover and let stand one hour before using. 





THE TWIN-CITY HOUSEWIFE thirty-five 





Mushroom Sauce 


One tablespoon each butter and flour, one-half cup cream, one- 
half can mushrooms, one-half cupful mushroom liquor, salt and pepper 
to taste. Cut the mushrooms in halves with a silver knife. Do not put 
them in until sauce begins to thicken, as they should cook only long 
enough to be heated through. The sauce should be served at once. 


Sauce Tartare 


One cupful mayonnaise dressing, one tablespoon each of chopped 
parsley, pickles and capers, one-half teaspoon onion juice. Mix just 
before using. 


Tomato Sauce 
Cook one-half can of tomatoes fifteen minutes. Rub through a 
coarse strainer and add three tablespoons each of butter and flour 
which have been rubbed to a smooth paste. Cook until thick. Season 
with salt and pepper. A slice of onion, a little chopped celery, a bay 
leaf or any other desired flavoring may be added and cooked with the 
tomato. 


WHITE SAUCE (See Cream Sauce.) 











thirty-six THE TWIN-CITY HOUSEWIFE 





iWeats 


To extract the juices of meats for soup, broth, etc., cut it in small 
pieces, soak in cold water, heat gradually, and keep hot but not boiling 
until all strength is extracted. 

To Boil Meat. If the object is to use the meat instead of the juice, 
plunge into boiling water and let stay five or ten minutes. Place 
where the water will simmer slowly, keeping cover on so as to keep 
in steam. In turning meat do not pierce it or the juices will escape. 

To Stew Meats. When meats are stewed the nutriment is partly 
in the liquid and partly in the meat. Put on in cold water, let boil 
quickly, skim, and then keep at simmering point until done. 


Barbecue 

Dress rabbit, squirrel, chicken or birds, rub with salt, and suspend 
by a string in front of open fire with a dripping pan below. It should 
be placed very near at first in order to sear the outside, then removed 
a little distance to prevent outside from scorching before inside is 
thoroughly cooked. Turn frequently and baste with vinegar to which 
has been added a pod or so of red pepper and a little melted butter. 
Continue basting with contents of dripping pan until well done. Serve 
with the same sauce used for basting. If above method is inconvenient, 
good results may be had by using a roasting pan inside stove. Roast 
pork, or mutton basted with this same sauce is a very good imitation 
of the real barbecued meat. 


Brains 
Pour boiling water over the brains and remove the skin, then rinse 
in cold water to whiten. Put in a frying pan and cover with boiling 
water and let cook until tender. Mash fine with a fork and let cook 
until dry. Add a large tablespoon of lard, and when boiling hot add 
six or seven well-beaten eggs. Season with a sage, pepper and salt, 
and scramble well together. Serve while hot—Mrs. P. H. Hanes. 


Creamed Brains 
Cook two sets of brains in cold salted water until tender, then 
plunge into cold water to harden; cut into small pieces and mix with 
cream sauce. Place in ramekins, sprinkle with cracker crumbs, brown 
in oven and serve hot.—Mrs. G. W. Hinshaw. 


Deviled Brains 

Let brains stand a while in cold salt water, after which remove 
every particle of membrane and blood. Mix together two eggs, one-half 
teaspoon each of salt and mustard, a little red pepper, and butter the 
size of an egg. Cook a few minutes, and add the brains which have 
been chopped fine, and three hard boiled eggs, also chopped fine. Put 
in ramekins, cover with cracker crumbs and bits of butter, put in a 
hot oven until brown.—Miss Jennie Bingham, Statesville. 


Beef Loaf 

Two pounds round steak chopped fine, three-fourths cup of bread 
crumbs, one egg, one-half cup milk, butter size of a guinea egg. Season 
highly with pepper and salt. Work well together, make into a roll 
and bake about one hour. 

Sauce For Beef Loaf: One-fourth can of tomatoes cut fine; piece 
of butter the size of a walnut, one pint water. Pour in pan around 
the loaf. When nearly ready to take from oven, thicken sauce with 
a little flour—Miss Jennie Bingham, Statesville. 





THE TWIN-CITY HOUSEWIFE thirty-seven 





Cannelon of Beef 


One pound round steak chopped fine, one egg, one tablespoon each 
of butter and parsley, two tablespoons of bread crumbs, two teaspoons 
of lemon juice, salt and pepper to taste. Mix well, form into an oblong 
roll, wrap in brown paper which has been well buttered. Bake in a 
quick oven for thirty minutes. Baste twice while baking. When done 
remove the paper, put on a hot dish and serve with the following sauce: 

Sauce: One tablespoon each of butter and flour rubbed together 
until smooth. To this add one teacup of boiling water, one teaspoon 
each of grated onion and carrot, one bay leaf, three pieces of mace, 
and three sprigs of parsley. Let this mixture come to a boil, take 
from the fire and add one tablespoon each of mushroom sauce and 
Worcestershire sauce, two tablespoons sherry, salt and pepper to taste. 
—Mrs. O. C. Smith, Martinsville, Va. 


Corned Beef 


Rub the beef with a little salt and molasses and let stand two or 
three days. Make a brine that will bear an egg. To ten gallons of 
brine add three pounds of brown sugar, two ounces of saltpetre, six 
pods of red pepper and the unbeaten whites of four eggs. Stir into 
cold brine, boil and skim. When cold pour over the beef, which has 
been packed in a tight barrel.—Miss Augusta Watkins. 


Creamed Dried Beef 


Over sliced dried beef pour boiling water and let stand five min- 
utes. Make a cream sauce. Add the beef to it and when hot through 
turn into a hot dish and serve. 


Escalloped Beef 


On the bottom of a shallow bake-pan put a layer of cold, thin- 
sliced potato, one layer deep, and line the sides of the pan with same. 
Into this pour one pint of finely-chopped cooked beef, in which has 
been mixed one tablespoonful of butter, one tablespoonful of cream, 
one scant teaspoonful of salt, a dash of pepper and one tablespoon- 
ful of water. Cover with a close lid and set in a hot oven until boiling 
hot, turn upside down on a platter and send to the table at once. 


Frizzled Chipped Beef 


Place in a skillet two tablespoons butter, melt over moderately 
hot fire and when hot add one-half pound chipped dried beef pulled 
into small pieces. When hot stir into it two tablespoons flour, and a 
pint of sweet milk, stirring constantly until it boils. Add pepper and 
if you have it, a teaspoon of kitchen bouquet. Add the beaten yolk 
of an egg just as you take it from fire. Serve on toast.—Mrs. C. L. 
Carroll. 


Roast Beef, No. 1 


Dredge the beef well on both sides with flour, and if there is 
not sufficient fat to season it rub well with lard. Place in a baking 
pan with a little boiling water and cook until half done; basting often; 
then add salt to taste. Continue to baste until well browned. A few 
thin slices of onion scattered over the roast about a quarter of an hour 
before removing from the stove adds very much to the flavor.—Mrs. 
P. H. Hanes. 


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eR CEA LL ee 
thirty-eight THE TWIN-CITY HOUSEWIFE 
i 


Roast Beef, No. 2 

Wipe meat with damp cloth, dredge with flour, and put in bak- 
ing-pan, propping it up so largest cut surfaces or sides without skin 
will not rest on bottom of pan but will be on sides and top where heat 
can reach it evenly. Put in oven dry and let bake about ten minutes, 
or until well seared so juice cannot escape. After this baste with 
brown stock. If you have no stock drain grease from pan and add cold 
water and baste with that. When done thicken gravy with a little 
flour, season with salt and pepper, and pour over meat. 

To cook a roast well done, cook fifteen to twenty minutes to the 
pound; to cook it rare, twelve to fifteen minutes to the pound.—Teacher 
Domestic Science, Salem College. 


Broiled Steak 

Place meat on well-greased wire broiler. Do not salt meat as 
salt will draw out juice. Place as near the fire as possible to sear 
outside. Count ten and then sear the other side. Keep turning as 
often as you can count ten, cooking four minutes if one inch thick, six 
if one and a half inches thick. The thinner the steak the hotter 
should be the fire, the thicker the steak the more temperate the heat 
and the greater distance the meat should be held from it. 


Pan Broiled Steak 

Wipe meat with damp cloth but do not wash. Gash tough skin 
around edges so it will not draw up. Have frying pan smoking hot, 
grease well with beef fat, butter, or lard. Sear first on one side then 
on the other to prevent juice escaping. Keep turning so it will not get 
too brown before inside is cooked, but try to stick fork in fat or near 
bone so as not to let juice escape. If wanted well done cook very 
slowly. Put meat on hot dish, add a little water to grease in pan and 
pour over it. Season with pepper, salt, and bits of butter. If pre- 
ferred, pour over it brown sauce to which some mushrooms have been 
added. 


Fried Steak 

Remove every particle of skin and gristle. This will usually divide 
the steak into small pieces about the right size to serve. Season some 
flour with salt and pepper. Wipe steak and roll each piece in the 
flour. Put in a frying pan containing boiling hot lard and sear first 
on one side, then on the other. Fry over a moderate fire until well 
done, keeping covered tightly all the time. Just before removing from 
the stove, pour into the pan a little hot water, put top on and let steam 
a few moments. Make gravy by adding a paste made of a tablespoon 
each of flour and butter to the grease in the pan, letting it cook until as 
thick as wanted. 


Spiced Beef 
Boil four or five pounds of beef until the meat falls off the bone. 
Shred the meat and chop the soft gristle very fine. Set aside the 
liquor in which the meat was boiled until cold ; then skim the fat off 
and boil down to one pint. Roll six crackers fine and add to the meat. 
Pour all into the hot liquor, adding salt, pepper and a pinch each of 
ground cloves, cinnamon and nutmeg. Let it boil up once. Put in a 


mould with a weight upon it. Cut in thin slices and serve.—Mrs. A. V. 
Maslin. 


Hamburg Steak 
Chop the steak very fine. Season to taste with salt, pepper, and 
if liked a little onion juice, Mix well together and form into round 
flat cakes. Fry in hot lard and butter until brown. Place on a hot 
dish and make a gravy by stirring a little flour in the butter remaining 


in the pan, adding boiling water, salt and pepper to taste, and cook 
until thick. 








THE TWIN-CITY HOUSEWIFE thirty-nine 





Stuffed Beefsteak 


Take a piece of round steak, pound well and season with salt and 
pepper; then spread with a nice dressing. Roll up, tie with twine. 
Put in a dripping pan with a little water and two pieces of fat pork, 
renewing the water as it boils away. Baste frequently until it is a 
nice brown. If it bakes too rapidly cover with a dripping pan. It is 
delicious sliced and served cold. 


Baked Ham 


Wash and scrape the ham and let it soak over night; then put in 
a boiler of milk-warm water, with skin side down. Boil slowly for 
four or five hours. When cold remove the skin, trim into nice shape 
and sprinkle with two tablespoons of black pepper. Lay the ham on 
& grating in a baking pan, set in a hot oven and when well heated 
through sift over with cracker dust and let brown.—Mrs. J. E. Coles. 


To Boil a Ham 


Soak the ham in a quantity of water for twenty-four hours, trim 
and scrape very clean. Put into vessel with more than sufficient 
water to cover it, adding a blade of mace, a few cloves, a sprig of 
thyme and two bay leaves. When done let it become cold in the water 
in which it was boiled. Remove skin carefully without injuring the 
fat, and press a cloth over it to absorb the grease. Shake some bread 
raspings over and serve cold, garnish with parsley. Ornament knuckle 
with paper frill—Mrs. F.. B. Efird. 


Deviled Ham 


One-half pound of raw ham, cut in thin slices, one tablespoon of 
dry mustard, two tablespoons of melted butter, one tablespoon of vin- 
egar, one-fourth of a teaspoon of cayenne pepper, a little flour. Mix 
all the ingredients except the flour and spread the mixture on both 
sides of the ham. Sprinkle the ham with a little flour and broil over 
a hot fire seven or eight minutes. Serve at once on a hot dish.— 
Mrs. F. G. Schaum. 


Minced Ham, With Eggs 


Mix one-half pound of cracker crumbs with one-half pound of lean 
boiled ham, finely minced. Moisten with a little hot water, in which 
a small piece of butter has been melted. Put in a baking dish and 
make depressions, and in each break an egg. Sprinkle salt and pep- 
per over the eggs and bake until done. 


Crown Roast, (Lamb or Veal) 


Sew ribs of lamb or veal in ring shape after having cut meat down 
a couple of inches so bones will protrude at top. Wrap each bone with 
waxed paper to keep it from charring. Season meat with salt, and 
pepper, dredge with flour and bake a few minutes until seared outside. 
Baste after this with brown sauce or a cup of water to which has 
been added a tablespoon of butter. Bake fifteen or twenty minutes to 
the pound. Serve with green peas around base and potato balls in 
top. Garnish with parsley Teacher Domestic Science, Salem College. 


Barbecued Liver 


Scald a veal liver to take off skin. With a sharp knife slice into 
thin flakes. Slice half a dozen Spanish onions and fry in bacon 
gravy. When a light brown pile onions to one side and add liver. 
When brown mix onions and liver, add ‘one tablespoon Worcestershire 
sauce, a dash of paprika, salt and pepper to taste. Serve very hot.— 
Mrs. W. T. Spaugh. 


WY 








Sorty THE TWIN-CITY HOUSEWIF 


POU VARELAaet Nc ene sd Rua on U AERIS Ee SoS SOnE SER CL ES RESUEOnt ESRI SIIEREEEnLINEEENNE NESS 





Roast Mutton 


Dredge the mutton well with flour and place in a baking pan, 
with a little boiling water, and let cook until tender, basting fre- 
quently. When about half done add salt and pepper to taste. If the 
mutton has not sufficient fat to season it well, butter or lard may be 
used.—Mrs. G. W. Hinshaw. . 


Sausage 


Run through meat chopper one pound of pork, mostly lean, though 
there should be some fat. Season with one teaspoon each of salt and 
ground sage and one-fourth teaspoon of pepper. Make into cakes, put 
into frying pan which has been heated very hot, and cook over a slow 
fire until well done, turning so as to brown both sides. 


Creamed Sweetbreads 


Remove pipes and membranes, then cook in boiling salted water, 
with one tablespoon of lemon juice, for twenty minutes; then plunge 
in cold water to harden. Cut or break the sweetbreads into small 
sections and mix with the following sauce: Heat one pint of cream 
or milk; beat the yolks of three eggs, add a little cold milk, strain 
them into the warm cream and cook over hot water until the eggs 
thicken the cream like boiled custard. Add one tablespoon of butter 
and one of flour (dampen flour); salt and pepper to taste. Stir all 
the time and when smooth and very thick pour over the sweetbreads. 
Put them in a scalloped dish, in shells, or in paper cases. Cover with 
buttered bread crumbs and bake until crumbs are brown.—Mrs. Watt 
Martin. 


Creamed Sweetbreads and Chicken Livers 


Boil two sets of sweetbreads twenty minutes. Remove all gristle. 
skin and fat, and cut into small pieces. To this add one dozen chicken 
livers, one-half pint cream, a little onion, parsley, butter, flour, salt and 
red pepper. Stew about ten minutes. Just before serving add three 
tablespoons of sherry. Serve in ramekins, timbale cases, or on ros- 
ettes.—Mrs. Edwin L. Jones. 


Fried Sweetbreads 


Wash, trim and let stay in cold water about one hour. Make a 
batter of one egg and flour enough to thicken; season with salt. Dip 
sweetbreads in the batter and fry in butter. Serve on a dish with 


ripe tomatoes sliced and fried brown in the same batter.—Mrs. J. 
W. Hanes. 


Sweetbreads and Peas 


Wash, trim and parboil the Sweetbreads, cooking them fifteen 
minutes. Cut into pieces and dip in egg, then in bread crumbs, and 
fry in hot butter. Boil the peas ten minutes; pour off all the water, 


season with salt and butter. Pour on a platter, the sweetbreads on 
top.—Mrs. BE. A. Ebert. 


Brown Stew of Veal 


Get a knuckle of veal, or a portion of: the breast, about two pounds; 
cut into bits and roll in flour. Put two tablespoons of veal suet in a 
pan; when hot put in the meat and stir constantly until a light brown. 
Draw the meat to one side ; add two tablespoons of flour to the fat and 
mix well; add one pint of water and stir constantly until it boils. Add 
a teaspoon of salt, a dash of pepper, a slice of onion and a bay leaf. 
Cover and let simmer gently for one hour.—Mrs. F. G. Schaum. 





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THE TWIN-CITY HOUSEWIFE forty-one 





Veal Loaf 


Three pounds of raw veal, one-half pound of salt pork, chopped 
fine, butter the size of an egg, one and a half teaspoons of salt, one tea- 
spoon of pepper, three eggs. Mix all well together and add the juice 
of one lemon. Make into a large loaf; cover with fine bread crumbs 
or cracker crumbs and bake three hours in an oven not too hot. Serve 
cold. Delightful for tea, sliced thin—Mrs. Wm. L. Hill. 


Veal Birds 


Veal from the loin or round, cut very thin. Wipe, remove bones, 
skin and fat, and pound until only one-fourth inch thick. Cut into 
pieces about two and a half by four inches. Chop trimmings fine 
with a square inch salt fat pork for each bird. Add half as much 
fine cracker or bread crumbs as you have ground meat. Season 
highly with salt, pepper, lemon juice, cayenne, and onion. Moisten 
with one egg and a little hot water. Spread mixture on each slice 
nearly to edge. Roll up tight and fasten with skewers or tie with 
thread. Dredge with salt, pepper, and flour. Fry slowly until a 
golden brown. Half cover with cream or milk and let simmer fif- 
teen or twenty minutes longer, or until tender. Remove strings or 
skewers and serve on toast, pouring the cream over them.—Mrs. M. 
D. Stockton. 


Chile Con Carne 


Cut two pounds of meat in small pieces, put in a frying pan with 
three tablespoons hot lard and cook until slightly brown. Add two 
buttons of garlic and two medium sized onions cut fine and cook 
twenty to thirty minutes; next add two ripe tomatoes, salt and pepper 
to taste and two tablespoons Gebhardt’s Hagle Chili Powder, mixing 
latter thoroughly with one-half cup hot water. Let boil until meat is 
very tender, adding hot water as needed. It should be made with 
considerable amount of gravy. Serve with rice, spaghetti, or kidney 
beans.—Mrs. J. K. Pepper. 











forty-tw THE TWIN-CITY HOUSEWIFE 





Poultry and Game 


Barbecue (See Meats.) 
Brunswick Stew 


Take one chicken or two squirrels, cut up and put over the fire, 
with one-half gallon of water. Let stew until the bones can be re- 
moved. Add one-half dozen large tomatoes chopped fine, one pint of 
butter beans, corn cut from one-half dozen ears and four good-sized 
Irish potatoes, sliced. Season with butter, pepper and salt, and cook 
until thick enough to be eaten with a fork—Mrs. R. D. Moseley. 


Blanquette of Chicken 


To a cream sauce add one pint of cooked chicken, cut into dice; 
one tablespoon of chopped parsley. While the sauce is hot add the 
beaten yolks of two eggs and two tablespoons of cream or milk and 
stir into the chicken. Serve with toast.—Mrs. C. F. Shaffner. 


Broiled Chicken 


Cut chicken open on back, lay on board and pound until it will 
lie flat. Lay on a gridiron, put a lid over the chicken and weight 
it down; place over a bed of coals and broil slowly. When thor- 
oughly cooked, pour melted butter over the fowl; sprinkle with pepper 
and salt and serve on a hot dish.—D. M. 


Chicken a la Italienne 


One pint of cold meat, three hard-boiled eggs, one gill of cream, 
one tablespoon of flour, twelve drops of onion juice, salt and pepper 
to taste. Put butter in frying pan to melt; add the flour and stir until 
well mixed; next add the hot water and cream and stir until it boils. 
Take from the fire; add the chicken and seasoning. Mix carefully and 
set it over boiling water until thoroughly heated. Take from the 
fire and dish. Press the yolks of the eggs through a masher and chop 
the whites fine. Scatter the yolks over the meat and the whites 
around the edge. Garnish with parsley, and serve.—Mrs. F. G. Schaum. 


Chicken With Green Peas 


Take cold chicken and cut into pieces as for salad; sprinkle with 
pepper and a little salt. Cook green peas in the ordinary way, and 
just before removing from the fire add the chicken.—Mrs. P. H. Hanes. 


Creamed Chicken 


Make a cream sauce and when done add cold chicken cut into dice, 
and a little chopped parsley. Let remain on stove until chicken is 
thoroughly heated. The yolk of an egg can be added if liked. 


Fried Chicken 


Roll each piece of the chicken in flour which has been seasoned 
with pepper and salt. Fry slowly in plenty of boiling lard, keeping the 
pan covered and turning the pieces frequently. To make gravy, mix 
a heaping tablespoon of butter and a desertspoon of flour. Put in a 
pan over the fire and stir until it melts and has a golden color. Season 
with pepper; add to it one cup of sweet milk, and as soon as it boils 
up once pour it over the chicken.—Mrs. James Griffith, Clemmons. 





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THE TWIN-CITY HOUSEWIFE Sorty-three 





Chicken Pilau 


One fat hen, one teaspoon each salt and pepper, one Spanish 
onion, two cups rice. Cut up chicken and onion, cover with water and 
boil until tender. Take chicken out of liquid, measure five cups of 
the broth, and put back on stove. When it begins to boil add rice, 
onion and pepper. Stir with a fork and when rice begins to swell put 
in cooked chicken and stir all together thoroughly. Cover closely and 
set back on stove to cook very slowly until done.—Mrs. W. T. Spaugh. 


Roast Goose or Duck 


Never cook under two days after it is killed. Before cooking put 
in weak salt water for several hours to remove strong taste. Plunge 
in boiling water for five minutes. Make a dressing of toasted bread 
crumbs, a little fesh pork chopped fine, one minced onion, butter, 
salt and pepper. Fill the cavity with the dressing. Rub the fowl with 
butter or lard and put it in a pan with one pint of boiling water. Place 
in a hot oven; baste and turn until well done. Season gravy with 
onion.—Mrs. J. S. Hasly. 


Jellied Chicken 


Two medium-sized chickens cooked thoroughly. Pick from the 
bones and run through grinder. Dissolve one box of Cox’s gelatine 
in a pint of cold water. To this add the liquor (about one quart) in 


which chicken was boiled, and which has been cooled and skimmed. 


Pour into a long pan one-half inch of the liqour, allow it to congeal, 
then add a layer of chicken seasoned with salt and pepper. Next put 
a layer of hard-boiled eggs chopped fine. Pour over this enough ligour 
to cover. Let harden, then add another layer of chicken and the eggs, 
with a layer of the gelatine on top. When hard turn out, cut in squares 
serve with mayonnaise and garnish with parsley.—Mrs. J. R. Fletcher. 


Marbled Chicken 


Soak a small tongue over night. Next day boil gently until very 
tender. Remove the skin and cut in half inch dice. Boil a fowl sepa- 
rately until the meat is almost ready to drop from the bones. Free it 
from fat and skin and when cold chop fine. Hard boil three or four 
eggs and cut them in thin slices. Season the meats well with salt 
and pepper. Cut fine sufficient parsley to make two tablespoonfuls. 
To a pint of the hot stock from the fowl add one-third of a package of 
granulated gelatine which has been soaked in one-third of a cupful of 
cold water. Stir until dissolved, season well and strain through cheese 
cloth. Pour a thin layer of the liquid in the bottom of a wetted mold 
and set away until firm. Fill the mold with alternate layers of the 
chicken, tongue and eggs, sprinkle each with the parsley. Pour over 
this enough of the gelatine mixture to just moisten. Bind all together 
and set away until cold and firm. Slice for lunch or dinner.—Miss P. 
H. Church. 


Smothered Chicken 


A plump half grown chicken should be used. After dressing, split 
down the back, open and mash flat. Place in a baking pan with one 
teacup of water, a teaspoon of salt, and a little pepper. Place in a hot 
oven, basting frequently on both sides until done, then uncover and 
brown. Remove chicken, add a cup of milk and a tablespoon of flour 
which has been rubbed to a smooth paste with a little water, and 
cook until as thick as wanted. Serve both chicken and gravy very 
hot.—Miss Mary Hinshaw. 





forty-four THE TWIN-CITY HOUSEWIFE 








Stewed Chicken 


Dress and cut up chicken, young, but larger than frying size. Cook 
a small piece of bacon about half an hour and to it add the chicken. 
There should be enough water to cover chicken well. Cook slowly 
until tender, adding salt when chicken is about half done. See that 
the water does not cook down low but replenish if necessary, with 
boiling water so that it covers the chicken. Just before taking from 
the stove add half a cup of milk or cream, to which has been added 
a heaping tablespoon of flour. Season with black pepper, and some 
butter if not rich enough. Let cook until gravy is thick, remove meat, 
dish, and serve. 


Opossum 


Scald with lye, scrape off hair and dress whole, leaving on head 
and tail. Rub well with salt and set in cool place over night, place in 
large stove pan with two pints of water and three or four slices of 
bacon. When about half baked fill with a dressing of bread crumbs, 
seasoned with salt, pepper and onion if liked. After returning to pan 
place sweet potatoes, pared, around the opossum. Bake all a light 
brown, basting frequently with the gravy. When served, place either 
a sweet potatoe or apple in its mouth. 


Barbecued Rabbit 


After skinning and cleaning, place the rabbit in a covered baking 
pan, with a sauce made of vinegar, butter, pepper and salt. Baste fre- 
quently with the sauce and let bake until tender. Serve with the 
sauce.—Mrs. J. W. Hanes. 


Partridges 


Put birds in covered roaster with a lump of butter on each. Add 
one cup of water and a little red pepper. When half done salt them 
and add one cup port wine, one tablespoon Worcestershire sauce and 
juice of one lemon. Drain water from one can mushrooms, chop up 
and put over birds with gravy when ready to serve.—Mrs. Jeff Burton. 


Broiled Partridge 


After having prepared the bird nicely, divide and flatten it; season 
it with salt and pepper or cayenne; dip into clarified butter and then 
into fine bread crumbs, and take care that every part shall be equally 
covered. If wanted of particularly good appearance dip second time 
into the butter and crumbs. Place over a very clear fire and broil 
gently from twenty to thirty minutes. Send to the table with brown 
mushrooms or any prepared sauce.—Mrs. Geo. T. Brown. 


a 


Broiled Pigeons 


After cleaning split down the back; pepper and salt them and broil 
very nicely. Pour over them either stewed or pickled mushrooms in 
melted butter and serve as hot as possible.—M. C. B. 


Squabs 


Steam, and remove pin feathers, head, feet, tips of wings, and 
crop. Split through back and clean well inside and out. Fold in but- 
tered wrapping paper, place in pan and bake in hot oven from twenty- 


five to forty-five minutes, It should be turned frequently while cook- 
ing.—Drexel Institute Recipe. j 


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THE TWIN-CITY HOUSEWIFE forty-five 








Roast Turkey 


When ready for cooking put the turkey in boiling water and let 
remain ten minutes. Make a dressing of toasted bread crumbs, three 
hard boiled eggs, chopped fine, one nice bunch of celery, chopped fine, 
season with butter, salt and pepper. Fill the cavity with dressing. 
Rub the turkey well with butter and place in a pan with one pint of 
boiling water. Put in a hot oven, basting and turning frequently until 
every part is a nice brown. When the meat is an amber color pin a 
buttered sheet of paper over it to keep it from getting hard and dry. 
Cook three or four hours. Season gravy with celery.——Mrs. W. M. 
Moseley. 


Dressing For Turkey or Chicken 


One quart of toasted bread crumbs, moistened with hot water, four 
tablespoons of butter, well-beaten yolks of two eggs, salt and pepper 
to taste. 

This can be varied in several ways. A little chopped celery, 
parsley, sage or onion, or several cloves addéd to the other seasoning 
is liked by some. , 

Potato Dressing is made by using equal quantities of bread crumbs 
and mashed Irish potatoe. 

For Chestnut Dressing boil chestnuts, remove shells and skins, 
grind the kernels very fine and add to the plain dressing. 

For Oyster Dressing add oysters in any quantity desired, either 
whole or cut in small pieces. 











forty-six THE TWIN-CITY HOUSEWIFE 





Denetables 


Apple Fritters 
Pare and core apples, cut in slices about one-third of an inch 
thick, sprinkle with sugar (also lemon or spice if desired) dip in fol- 
lowing batter: ‘To well beaten yolks of two eggs add one-half cup 
milk or water, one tablespoon melted butter, a teaspoon of sugar, a 
pinch of salt, and flour enough for thin batter. Fry until brown, 


Stuffed Apples 
Select firm, tart apples of uniform size, peel and core. Place in 
baking dish close together but not so as to crush. Pour in hot water 
to the depth of half an inch, in the center of each apple put a small 
piece of butter, and sprinkle sugar over all. Bake until a golden 
brown. Just before serving place a marshmallow in each cavity, re- 
turn to oven and let remain until a light brown.—Miss Mary Hinshaw. 


Asparagus 
Cut the tender part of the asparagus in inch pieces; boil until ten- 
der and pour off the water. Add a half cup of milk; butter, pepper and 
salt. Thicken with one teaspoon of flour. Pour over toasted bread, 
buttered.—Mrs. Frank Coleman. 


Asparagus Balls 
Chop very fine a cupful of cold cooked asparagus, mix with one-half 
cup fine bread crumbs, one tablespoon melted butter, salt and pepper 
to taste, and the well-beaten yolks of two eggs. Form into small 
balls, coat with fine bread crumbs and fry in hot fat. ‘ 
Asparagus on Rosettes 
Place asparagus on rosettes and cover with cream sauce. Press 
through a potato ricer first the whites, then the yolks of hard boiled 


eggs, and on top sprinkle a little finely chopped parsley. Peas are nice 
served in the same way. 


Baked Asparagus 

Fill a buttered baking dish with alternate layers of asparagus 

which has been cooked until tender and cut into inch pieces, and 

grated bread crumbs. Sprinkle each layer with salt, pepper and bits 

of butter. Pour over it a cup of sweet milk, and bake in a moderate 
oven twenty minutes. 

Snap Beans 
Boil a piece of fat bacon one hour; string, snap and wash the 


beans and add to the meat and let cook about two hours, adding salt 
and pepper to taste just before taking up. 


Lima Beans 
Put beans in to cook in enough hot water to cover them and let 
cook until tender, adding more hot water as it boils away. Just before 
removing from the stove adda little meat gravy and cream; pepper and 
salt to taste. If preferred, the beans can be boiled with a thin slice 
of bacon and a little butter substituted for the meat gravy. 


Beets 

Wash, and cook whole in boiling water until tender. 

be sliced and served hot with a little Salt, pepper, 

over them, or can be sliced and served cold, cover 
which a little sugar has been added. 


They can 
and melted butter 
ed with vinegar to 











THE TWIN-CITY HOUSEWIFE forty-seven 





Creamed Cabbage 
One good size cabbage, chopped fine, and boiled in salt water one 
hour; drain off water, put cabbage in pan and pour over it one pint 
of milk. Mix one tablespoon of butter and one of flour together, add 
a little pepper, and add to the cabbage, stirring all together well. 
Cook five minutes and then dish.—Mrs. Wm. L. Hill. 


Escalloped Cabbage 

Shred cabbage as for slaw. Grease a baking pan and put first a 
layer of cabbage then one of bread or cracker crumbs until dish is full, 
with bread crumbs on top, seasoning each layer with salt, pepper and 
butter. Take enough milk to cover, to it add one or two well-beaten 
eggs, and pour over the cabbage. Bake inside stove until cabbage 
is thoroughly done, keeping a cover over it until a few minutes before 
removing from the oven.—Miss Jennie Bingham. 


Cabbage Pudding 


Chop cold boiled cabbage, mix with white sauce, put in baking dish 
cover with buttered crumbs and bake until brown. 


Steamed Cabbage 


Chop or shred cabbage as for slaw. Place in a kettle three slices 
of bacon and cook until all fat is cooked out. Remove bacon and 
put in cabbage with no water at all. Cover kettle and let steam until 
white and tender (about fifteen or twenty minutes) turning occasion- 
ally with a fork. If taken out before it begins to turn red and look 
greasy it is easily digested by persons who cannot eat cabbage pre- 
pared in any other way. 

Cauliflower 

Remove leaves and stalk and soak half an hour (head down) in 
cold water. Cook in boiling salt water until tender. Drain, separate 
into small sections, place in hot dish and pour over it cream sauce. 


Stewed Corn 
Cut corn from ear and put in a pan with fried meat gravy—about 


two tablespoons of gravy to eight ears of corn. Let cook until done, 
then season with butter, cream, pepper and salt.—Miss Kate Hanes. 


Corn Fritters 
Grate one dozen ears corn. Add to it one teaspoon flour, yolks of 


two eggs, salt and pepper to taste. Beat whites until light and stir into 
mixture. Put two tablespoons lard in a frying pan and and when hot 
drop the batter into it by spoonfuls. Brown on both sides and serve 
very hot. 
Fried Corn 

Put a tablespoon of butter in pan and let brown. Pour water 

over very tender corn and cut from ear. Add this to the butter, season 
with salt, pepper, and a pinch of sugar. Cover and let steam until 
done, stirring occasionally to keep from burning.—Miss Ella Dodson. 


Corn Baked In Peppers 


Cook corn until tender. To it add a little cream, some grated 
cheese, one or two eggs (according to quantity of corn) beaten sep- 
arately, salt and pepper to taste. Fill sweet green peppers with the 
mixture, put in a baking pan with a little hot water and bake. 


Corn Pudding 


Cut corn from one dozen ears with a sharp knife and scrape 
the cob. Add the well beaten yolks of four eggs, one tablespoon of 
sugar, two tablespoons of melted butter (more may used if wanted 
rich), one tablespoon of flour mixed with the butter or a little milk, 
a small quantity of salt and pepper, one and one-half pints of milk, 
and lastly the well beaten whites. Bake in a covered dish slowly for 
one hour, then uncover and let brown. Mrs. F. G. Crutchfield. 





Xe 


PODUREUARULIEDEDNASUSUULUGLEDDIDABUNU SESSA Ia SIE ESD ROOTS SS NC oe 


forty-eight THE TWIN-CITY HOUSEWIFE 


es 


Fried Cucumbers 


Pare cucumbers and slice lengthwise, not too thin. Let stand in 
cold, slightly salted water a few minutes and dry with solft cloth. Dip 
in bread crumbs which have been seasoned with salt and pepper, von 
in egg, then in crumbs again. Fry in deep fat. Nice to serve with 
fish. 


Egg Plant 


Pare, slice into slightly salted water, let stand an hour and boil 
until tender. Drain off the water, mash smooth, season with butter, 
pepper, and more salt if necessary. Add one well-beaten egg, make 
into small cakes, roll in flour and fry. 


Baked Egg Plant 

Select two small purple egg plants and put into boiling water for 
half an hour. Cut into halves and scoop out, leaving a wall half an 
inch thick. Chop the portion scooped out and to it add one-half cup 
each of bread crumbs and chopped nuts, a tablespoon each chopped 
parsley and grated onion, and salt and pepper to taste. Mix the ingred- 
ients well, adding one egg or a little water to moisten if necessary. 
Stuff into shells, heaping it up in center. Put in pan and bake in 
moderate oven an hour, basting tops once or twice with melted butter. 
—Mrs. Robert Lassiter, Charlotte. 


Fritters 
Cook celery, salsify or parsnips until very tender. Drain and cut 
in small pieces. To well-beaten yolks of two eggs add one-half cup 
milk or water, one tablespoon melted butter, a pinch of salt, and flour 


enough to make a thin batter. Stir into this the chopped vegetable 


and fry. | 


Dutch Lettuce 

Place in a vegetable dish lettuce that has been carefully picked 
and washed, each leaf to itself. Cut across four or five times and 
sprinkle with salt. Fry a small piece of fat ham or bacon until brown. 
Cut in small pieces, add a cup of vinegar and pour boiling hot over 
lettuce. Mix well with a fork and garnish with slices of hard boiled 
egg. Be certain to have fat so hot that when vinegar is poured in it 
will boil immediately. Use a half or a whole cup of vinegar, according 
to strength of vinegar and quantity of lettuce.—Mrs. W. H. Johnson. 


Macaroni 
Boil macaroni until tender; put a layer in a baking dish, season 
with salt, pepper and bits of butter; next put a layer of grated cheese 
and so until dish is full, ending with a layer of cheese. Add enough 
sweet milk or cream to nearly cover and bake until as dry as wanted. 


Baked Macaroni 


Boil macaroni until tender, throw into cold water, and cut into 
half inch pieces. Put two tablespoons of butter and two of flour into _ 
& saucepan, blend, add a pint of milk and stir until boiling. Then put 
in a cup of American cheese chopped or grated. Stir for a moment, 
season with salt and a dash of cayenne and mix with the macaroni. 
Turn into a baking dish, cover with bread crumbs and a little cheese 
and bake in a quick oven until Slightly browned.—Mrs. G. K. Smith. 


Creamed Macaroni or Spaghetti 
Break in short pieces, cook in boiling salted water about twenty 
minutes or until quite tender. Drain, place in dish and over it pour 


very hot cream sauce. Especially nice for sick people or small chil- 
dren.—Mrs. J. W. Hanes. , 











THE4TWIN-CITY HOUSEWIFE forty-nine 





Stewed Parsnips 
Boil in plenty of water one-half dozen medium-sized parsnips. 
When so they can be pierced with a fork take up, slice them, put in a 
stew pan with one cup of milk, a tablespoon of butter and pepper to 
taste. Stew until soft. Thicken with one tablespoon of flour and let 
boil up. Add two teaspoons of sugar.—Miss Augusta Watkins. 


Green Peas 
Shell green peas until you have a quart (half a peck in the shells 
will generally produce a quart of shelled peas). Put in a stew pan 
with a thin slice of fat bacon; cover with cold water and cook until 
tender; thicken with one tablespoon of flour in one-half cup milk; 
season to taste with salt, pepper and butter. 


Baked Peppers 

For six peppers allow one cup of cold cooked meat, one medium 
sized tomato, one-half teaspoon salt, one tablespoon of melted buiter 
and one-fourth cup of uncooked rice. Chop the meat fine before meas- 
uring; cut the tomato into dice, draining well; mix all together and 
nearly fill the peppers with the mixture; stand them in a baking pan. 
Put in the pan one slice onion, one tablespoon of butter, the juice from 
draining the tomatoes, and enough water to reach to half the. height 
of the peppers. Bake for one hour in a slow oven, basting the peppers 
every fifteen minutes. Lift the peppers from the pan to the serving 
dish, thicken the juice in the bottom, pour it over the peppers to serve. 
—Miss Hlla Hinshaw. 


Peppers Stuffed With Beefsteak 


Remove the seed from large sweet peppers. Grind steak fine and 
fill peppers with first a layer of the meat then a layer of bread crumbs 
and tomatoes, the latter on top, seasoning with salt, pepper, and but- 
ter. Bake in a hot oven until done.—Mrs. G. W. Coan. 


Broiled Potatoes 
Peel six medium sized cooked potatoes, cut in halves and lay on 


a dish and season with a pinch of salt. Pour two tablespoons of melted 
butter over them and roll them well in it. Arrange on a broiler and 
broil over a moderate fire for thee minutes on each side. Place in a 
hot dish on a folded napkin and serve.—Mrs. Mary Hooker. 


: Delmonico Potatoes 
Hash four medium sized cold boiled potatoes; put in a saucepan; 


add half a tablespoon of butter and half a cup of cream, a teaspoon 
of salt and a dash of pepper. Stir with a wooden spoon for five min- 
utes, then turn into baking dish. Sprinkle over it two tablespoons 


of grated cheese and the same of fresh bread crumbs. Put here and 


there a bit of butter, in all two tablespoons, and brown ten minutes 
in a quick oven. 
Escalloped Potatoes 
Fill a buttered baking dish with sliced potatoes, seasoning each 
layer with salt, pepper and butter. Pour over it a cup of milk and 
bake. Just before taking from oven, cover top with grated cheese. 


Potatoes a la Duchesse 
Boil and mash four medium sized potatoes, add a quarter of a 


cup of cream, a tablespoon of butter, a teaspoon of salt, and a dash 
of pepper. Turn into a pastry bag and press into fancy shapes and 
place on greased paper in a baking pan. Brush with beaten egg and 
brown quickly. Left lightly and serve on a heated dish. 


Potato Balls 


Wash and pare potatoes and cut in small balls with a French 
vegetable cutter. Soak fifteen minutes in cold water. Dry between 
soft cloths. Fry in deep fat, drain, and sprinkle with salt. 


Sa tye 





firty THE TWIN-CITY HOUSEWIFE 





Potato Souffle 


Bake six good sized Irish potatoes. When done cut ofl the tops 
and with a spoon scoop out the inside into a hot bowl and mash fine; 
add one tablespoon of butter, one-fourth of a cup of hot milk, one tea- 
spoon of salt; pepper to taste. Beat until light and then add the well- 
beaten whites of two eggs; stir gently. Fill the skin with the mixture, 
rub over with the yolks of the eggs. Put into the oven until hot and 
a light crown.—Mrs. EH. A. Ebert. 


Saratoga Chips 
Wash and peel the potatoes, slice very thin and let them stand 
in cold water half an hour or longer, having the water slightly salt. 
Remove from water, place between a napkin to dry; then fry in hot 
drippings a light brown. Serve in a napkin or pile about fish.—Mrs. 
R. B. Glenn. 
Stewed Potatoes 
Cut several potatoes into dice and parboil until tender. Add milk 
enough to almost cover and cook until potatoes are done. Season 
with butter, pepper, salt and a little minced parsley. 


Stuffed Potatoes 


Wash Irish potatoes, bake, and cut into halves. Scoop out insides, 
season with butter, celery seed, pepper salt and grated cheese. Put 
back into skins cover each with grated cheese, stand on ends ina pan, 
and put into oven and brown.—Mrs. P. W. Crutchfield. 


Candied Sweet Potatoes 
Boil or stew large potatoes until nearly done. Peel and cut in 
slices, not quite half an inch thick. Place ina baking dish with very 
little water. Spread each slice with butter, sprinkle thickly with 
sugar and bake until brown.—Mrs. V. O. Thompson. 


Creamed Sweet Potatoes 
Boil sweet potatoes until well done, peel, and run through a potato 


masher. Season with butter and salt and add cream to thin to con- 
sistency of a thick batter. Nut meats may be added if desired. Put 


in a baking dish, cover top with marshmallows and put in oven and 
brown.—Mrs. Geo. F. Dwire. 


Glazed Sweet Potatoes 
Boil medium sized sweet potatoes forty-five minutes, drain, pare, 


cut in halves lengthwise and sprinkle with salt. Heat two tablespoons 
of butter and one tablespoon each of water and brown sugar. Place 
potatoes in a shallow baking dish, using the mixture to baste them, 
and let brown in oven—Mrs. W. L. O’Brien. 


Sweet Potato Chips 


Slice potatoes very thin and put in a pan of cold salt water. Dry 


with a cloth and fry in boiling lard. Place on brown paper to drain. 
—Mrs. J. C. Goodman. 


Stuffed Sweet Potatoes : 


Cut baked sweet potatoes into halves lengthwise, scoop out cen- 
ters without breaking skin. Put through a colander or vegetable 
press. Add to each pint a level tablespoon of butter, a level teaspoon 
of salt, a saltspoon of pepper. Beat until mixed. Add a teaspoon of 
onion juice, a tablespoon chopped parsley, and a saltspoon of mace. 


Put mixture into skins, brush top with beaten egg and brown in quick 
oven.—Mrs. C. L. Carroll. | 


Rice 
To one cup of rice put four cups water and cook in a large double 
Boe until dry. Season with salt, butter and cream just before 
taking from the stove, but do not stir at all, letting the seasoning 


cook through instead. Turn into a dish very carefully without stirring, 
in order that the grains may be whole. . 


i : 





—- |. 





THE TWIN-CITY HOUSEWIFE fifty-one 





Hindoo Recipe For Cooking Rice 
Place over the fire a large kettle of boiling water. Put into this, 
slowly, so as not to check the boiling, the dry rice. Do not cover but 
boil hard for thirty minutes. When done pour into a colander and 
pour over it a kettle of boiling water to wash off every drop of the 
starchy water. Toss the rice up in the colander two or three times, and 
serve. Every grain will be whole and distinct. 


Escalloped Rice 
To one pint of cooked rice, add one pint of cheese crumbled fine, 
three eggs well beaten, three-quarters of a cup of sweet milk, a heaping 
tablespoon of butter; salt and pepper to taste. Pour into a baking dish 
and bake until set like a rice pudding. If baked too long it will be 
hard and dry.—Mrs. P. H. Hanes. 


To Cook Salsify (Or Oyster Plant) 

Boil until tender, then scrape quickly under water to prevent 
its turning dark. Slice and pour over it sweet milk, butter the size 
of an egg, one teaspoon of corn starch, rubbed smooth in a little milk; 
season with salt and pepper and let simmer on the back of the stove 
until thoroughly done.—Miss Augusta Watkins. 


Slaw : 
One cabbage, medium size, shaved fine, sprinkle with salt until 
ready to pour the dressing over it. Boil one cup of vinegar and to it 


add three eggs well-beaten, mixed with one cup of sour cream, one 


tablespoon of butter, one of sugar; pepper to taste. Boil all together 
until it is like custard. Squeeze all the water out of the cabbage that 
you possibly can, place in a dish and pour the dressing over it. Good 
either hot or cold.—Mrs. P. H. Hanes. 


Cold Slaw 
One-fourth of a large head of cabbage, and two small onions chop- 
ped fine. Sprinkle with salt, let stand for a while, and squeeze all the 
water from it. Season with black pepper. Celery seed may be added 
if liked, also slices of green sweet pepper. Sweeten vinegar to taste 
and pour over slaw and it is ready to serve—Miss Kate Hanes. 


Cooked Slaw 


Shave very fine a medium sized head of cabbage, sprinkle with 
salt and let stand for a little while. Squeeze water from it and put in 
a boiler containing a generous piece of butter and a small quantity of 
water. Stir often so as not to let cabbage brown, adding a little water 
until as done as liked. Just before taking up add a cup of sour cream, 
a spoonful of sugar and vinegar to taste—Mrs. T. M. Benton. 


Slaw (Cooked Dressing) 

Cut a head of cabbage and let stand in cold salted water for an 
hour or more. Squeeze perfectly dry and pour over it the following 
dressing, boiling hot: Two well beaten eggs, one cup sugar, one 
teaspoon salt, one dessert spoon dry mustard, one-half teaspoon celery 
seed, butter size of walnut, one cup vinegar. Boil, stirring all the time. 
The slaw should be chilled before serving.—Mrs. H. L. Riggins. 


Salsify Fritters 
Prepare exactly like parsnip fritters. 


Squash 
Select young and tender squashes cut in slices and boil in as 
little water as possible until very tender. Mash fine and season with 
meat gravy or butter, pepper, salt and a little cream, 


i 











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fifty-two THE TWIN-CITY HOUSEWIFE 
inde RROS ES acieie innate rsaisibsamanueeeeraMien TRIBE 


Squash Fritters 


Cook three medium sized summer squashes until tender, wash 
and drain thoroughly, season with pepper and salt, and add cupful of 
rich milk, the yolks of two eggs and sufficient flour to make a stiff 
batter, then stir in the well-beaten whites of three eggs, fry in smoking 
hot fat until a rich brown. 


Succotash 


Cut corn from ears and mix this with one-third the quantity of 
Lima beans. Cook one hour in just water enough to cover. Drain off 
most of thé water, and add a cupful of milk and a pinch of soda. When 
this boils stir in a tablespoon each of butter and flour rubbed together 
until smooth; salt and pepper to taste. Let simmer ten minutes. 


Baked Stuffed Tomatoes 


Take rather large, regularly shaped tomatoes, cut a small slice 
from the blossom ends and remove the soft part. Mix this with stale 
bread crumbs, ,salt, pepper, butter, parsley and a little chopped onion. 
Fill tomatoes carefully. Put them in a dish with a little butter in it 
and let them bake three-fourths of an hour in a moderately hot oven, 
watching that they do not burn or become dry.—Mrs. V. O. Thompson. 


Broiled Tomatoes 


Wash and cut a thin slice from each end of tomatoes, and cut in 
thick slices. Sprinkle with salt, dip in crumbs, eggs, and crumbs 
again. (One tablespoon of milk or water should be added to egg to 
thin it). Place on well greased broiler and broil six or eight minutes. 
Bacon fat is better to use than butter as it will not burn so easily.— 
Mrs. J. R. Fletcher. 


: Escalloped Tomatoes 


Put in a baking dish a layer of bread or cracker crumbs, seasoned 
with bits of butter, then a layer of sliced tomatoes, seasoned with 
pepper, salt and a little sugar; then the crumbs, and so on until the 
dish is full, finishing with the crumbs. Bake about an hour. 


Tomatoes Promeneale 


Cut tomatoes in slices, sprinkle flour on both sides and fry in 
butter. Before entirely done sprinkle over the tomatoes a little parsley 
and garlic chopped very fine-—Chef Mouquin’s Cafe. 


Turnips 


Put on to boil a piece of pork. Let cook for half or three-quarters 
of an hour, add turnips which have been peeled and sliced. Season 
with salt and a pod of red pepper. Let cook until turnips have cooked 
dry and are very tender. Mash, thoroughly, add a little sugar, place 


in dish and sprinkle with pepper. The pork should be put in oven 
and browned. 


Turnip Salad 


Cook a piece of fat bacon or hog jowl for an hour, after which 
add to it tender leaves of turnps, rape, mustard or any salad green, 
first having washed and picked it over carefully leaf by leaf. Sea- 
son with salt. Let cook until quite tender but not dry. Place on 


che and over it pour several spoonfuls of grease skimmed from the 
liquor in which it was cooked. 


ee ee ee rs 


. = 








THE TWIN-CITY HOUSEWIFE Sifty-three 





Salads, Salad Dressings 


To make mayonnaise dressing successfully it is necessary that 
the dish, eggs, and everything used be very cold. If it should begin 
to curdle or the oil and egg to separate, add some unbeaten white, beat 
vigorously, and it will soon become smooth and creamy. Thick cream 
whipped stiff and added to mayonnaise makes it lighter and more 
delicate in flavor and is especially nice for fruit salads. It should be 
used, however, on the day it is made as it does not keep well. 

In preparing lettuce for salad, do not let it stay in water long. 
Remove outside leaves, wash, and put in cold water to crisp. Drain 
on soft cloths until water has dropped from leaves, put in bag or wire 
basket and place in ice box until needed. Parsley also will keep much 
better in this way than in water. 

For a change, or when lettuce cannot be had, nasturtium leaves, 
large sprays of curly parsley, or the tender green tops of celery can be 
used with good effect in serving salads. Shells for serving salads are 
made by scooping out the inside of tomatoes, cucumbers, apples, 
bananas, lemons, oranges grapefruit and small cantaloupes. All should 
be thoroughtly chilled before using. 

Veal boiled until tender, and cut in small pieces can be used to 
+. supplement sweetbreads or chicken in salad without detracting from 
it at all. 


Asparagus Salad 
Use either the canned or fresh asparagus which has been cooked 
until tender. Arrange in lettuce leaves in plates or salad bowl. Slice 
cold hard-boiled eggs and put on this, sprinkle with a little grated 
cheese and put mayonnaise dressing on top. 


Asparagus and Pepper Salad 
Cut rings one-third of an inch wide from sweet red pepper and 
place three or four stalks of canned asparagus through each. Arrange 
on lettuce leaves and serve with French dressing.—Mrs. W. H. Franklin. 


Asparagus Vinaigrette 
One tablespoon each of onion and parsley, two tablespoons of 
capers, and six large olives. Chop all fine, mix and season with salt 
and pepper cover with one gill each of olive oil and vinegar. Arrange 
asparagus on plates with a heaping tablespoon of the above mixture 
on each.—Mrs. Robert Lassiter. 


Banana Salad 
Six large perfect bananas cut from stalk, one-half cup blanched 
English walnuts, one cup cubed pineapple. Mix with mayonnaise or 
cooked dressing. Remove a slice of peel from top of banana, cutting 
so it will resemble a boat. With a silver knife remove banana in 
cubes; add to this the nuts, pineapple and dressing. Pile in boats and 
serve immediately.—Teacher Domestic Science, Salem College. 


Brazilian Salad 
Remove skin and seed from white grapes and cut in halves length- 
wise. Add an equal quantity of shredded pineapple, apples pared,. 
cored and cut in small pieces, and celery hearts cut in small pieces. 
Add one-fourth the quantity of Brazil nuts broken in pieces. Mix 
thoroughly and season with lemon juice. Mix with cream mayonnaise 
and serve on lettuce hearts.——Mrs. Wm. Nissen. 








a 


fisty-four THE TWIN-CITY HOUSEWIFE 


PASI Ns ae nd ane Se a a 


Celery Salad 
Cut the inner tender part of celery into half inch lengths. Add 
half as much Edam cheese broken into bits. Serve with French or 
mayonnaise dressing. Garnish with bits of tomato. 


Cheese Salad 

Mix a ten cent cheese and one pimento cut in tiny pieces, five 
sliced olives, and enough cream to hold the mixture together. When 
thoroughly mixed roll in a piece of paraffine paper to give it the original 
shape of the cheese. Let stand in cold place until ready to serve. 
Take from paper and place on dish lined with lettuce leaves which 
have been dressed with French dressing. Slice, and serve with mayon- 
naise. If preferred, this can be served without dressing with after 
dinner coffee.—Teacher Domestic Science, Salem College. 


Cherry Salad 
Remove the stones from canned or fresh cherries and fill the cavity 
with a nut of some kind. Arrange on nests of lettuce leaves and serve 
with mayonnaise.—Mrs. R. M. McArthur. 


Chicken Salad 

One chicken, one tablspoon of olive oil, three tablespoons of vine- 
gar, one generous teaspoon of salt one-half teaspoon of pepper one- 
fourth pound of almonds which have been pounded and blanched, as 
much celery as chicken meat, five eggs boiled hard and chopped fine 
and mayonnaise dressing. Free the chicken of skin, fat and bones, 
pull apart with the fingers then cut in pieces a little more than one-half 
an inch in length. Mix the chicken, salt pepper, oil, vinegar and 
almonds and set aside in a cool place. Cut the celery in fairly thin 
slices and keep in refrigerator until needed. Just before serving mix 
with celery; season chicken and egg with half the mayonnaise dressing. 
Arrange in a bowl and spread the remainder over the top.—Mrs. L. A. 
Vaughn. 

Cucumber Salad, No. 1 

Peel small cucumbers cut in halves lengthwise and scoop out the 
centers. With this chop an equal amount of tomato, and season to 
taste. Fill the boats with this mixture, and place each on a lettuce 
leaf with a spoonful of mayonnaise or French dressing on top. 


Cucumber Salad, No. 2 
Remove thick slices from ends of cucumbers, cut off a thick paring 
and with a sharp pointed knife cut five parallel grooves lengthwise 
the cucumber at equal distances; then cut thin parallel slices crosswise, 
keeping cucumber in its original shape. Arrange on lettuce leaves and 


pour over it French dressing. Serve with fish course.—Mrs. W. E. 
Franklin. 


Egg Salad 
Boil eggs for forty-five minutes, plunge in cold water and re- 
move shells. Cut in halves lengthwise. Mash yolks, moisten with 
mayonnaise, and refill whites. Arrange on a bed of lettuce and sur- 


round with mayonnaise. If liked finely minced chicken or other meat 
may be added to the yolks. 


Fruit Salad 


Pare grapefruit and oranges and divide into sections by removing 
the white substance between. To this add Malaga grapes which have 
been split and seeds removed, some sliced banana, small cubes of pine- 
apple, and Maraschino cherries, Sweeten with powdered sugar. Over 
the mixture pour the juice from the cherries and an equal quantity of 
sherry and let stand a couple of hours. Drain juice off and serve on 
lettuce leaves with French dressing —Miss Mamie Dwire, 


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THE TWIN-CITY HOUSEWIFE fifty-five 





Frozen Fruit Salad 


Seed one can of white cherries, cut one can of sliced pineapple, 
and four oranges in small pieces, and blanch half a cup of almonds. 
Mix all this with plenty of mayonnaise. Pack in baking powder cans, 
seal with paraffine, pack in ice and salt and let stand three or four 
hours. When frozen, slice and serve on lettuce.—Mrs. P. H. Hanes, Jr. 


Ginger Ale Salad 

Soak two or three tablespoons of gelatine (three if the weather 
is very warm) in cold water enough to cover. Dissolve in two cups 
boiling water. Add one-half cup ginger ale, three teaspoons sugar, a 
pinch of salt, and three teaspoons lemon juice. When jelly begins 
to set fold in one-half cup each of chopped celery, seeded white grapes, 
chopped apple, shredded pineapple, and crystalized ginger. Line a 
ring mold with pieces of pineapple, pour in the mixture, and set in 
a cool place until stiff. When ready to serve turn out on a bed of 
lettuce hearts and fill center with cream mayonnaise colored with 
paprika.—Mrs. A. H. Eller. 


Golden Ball Salad 
Make tomato aspic, adding red coloring matter to make pretty 
color. Mold in any small shape desired. Hard boil one dozen eggs, 
mash yolks fine with one can pimento cheese, and mold into balls two- 
thirds the size of egg yolks. Put whites through potato masher. At 


- serving time unmold aspic and set each on lettuce leaves. Sprinkle 


lettuce thickly with chopped whites. (A little cucumber minced fine 
and added to whites is delicious). Set four or five of the little golden 
eggs around the base of the jelly. Between the balls put mayonnaise. 
This amount will serve eight or ten persons.—Mrs. J. A. McDowell. 


Hot Stuff 
Cut equal portions of celery and tomatoes and half as much green 
pepper and onion. Season with salt, pepper and vinegar.—Mrs. Frank 


Robbins, Salisbury. 


Japanese Salad 
Into each Maraschino cherry place one-fourth English walnut. 
Chill, and serve on a lettuce leaf with a dressing made of lemon juice 
beaten into two tablespoonsful of olive oil and thinned with the 
Maraschino juice—Miss E. M. Hinshaw. 


Lettuce Salad 
Take heads of lettuce and remove outside discolored leaves, after 
which cut the head into quarters. Make a French dressing, creaming 
Roquefort cheese into it and pour over the lettuce and serve equal 
portions to each person.—Mrs. A. H. Galloway. 


Marguerite Salad 
Cut the whites of six hard-boiled eggs into rings and mix the yolks 
with a half a pint of mayonnaise. Lay each ring on a lettuce leaf and 
heap yolks in the center. 


Marshmallow Salad, No. 1 
One can pineapple cut in small pieces, one-half pound marshmal- 
lows, and one-fourth pound of nuts. Mix with salad dressing. 


Marshmallow Salad, No. 2 
Chop one pound marshmallows, pour over them one can of grated 
pineapple and let stand over night. To this add one-half dozen sliced 
bananas, one-half pound chopped walnut meats, three oranges, cut in 
small pieces, and half a pint whipped cream.—Miss Daisy Leak. 

















fifty-six THE TWIN-CITY HOUSEWIFE 





Orange Salad 


Dissolve half a box granulated gelatine in one cup cold water, add 
two cups boiling water, two-thirds of a cup of sugar, and the juice 
of two oranges. When partly congealed add one cup chopped walnuts, 
two-thirds of a cup of chopped celery, and enough pistachio coloring 
to tint. Cut in cubes and serve on lettuce with mayonnaise.—Mrs. 
Wim. Nissen. 


Oyster Salad 


Boil two dozen large oysters in their liquor for just one minute. 
Remove oysters with a skimmer and lay in a dish. When cold squeeze 
over them the juice of two lemons and put on ice for one hour. Just 
before serving put the oysters in a salad dish with one pint of chopped 
celery. Pour over this a mayonnaise dressing. Decorate with tender 
lettuce leaves and hard-boiled eggs cut in slices. Serve at once. 


Pear Salad, No. 1 


One quart of canned pears, one-half pound English walnuts, three 
oranges or bananas. Mix as a salad with mayonnaise dressing.— 
Mrs. G. H. Hastings. 


Pear Salad, No. 2 
Pare and cut into eights lengthwise and remove seeds. Arrange 
on lettuce leaves, pour over a French dressing and garnish with rib- 
bons of canned red pepper.—Mrs. Robert Lassiter, Charlotte. 


Pepper and Cheese Salad 
Select smooth, sweet green peppers, stuff with any soft potted 
cheese. Chill, slice very thin and serve on lettuce leaves with may- 
onnaise.—Mrs. EH. L. Jones. 


Perfection Salad 
One-half box of Cox’s pulverized gelatine dissolved in one-half 
cup cold water, then melted thoroughly in a pint of boiling water. 
Add one-half cup each of vinegar and sugar, juice of a lemon, one 
teaspoon of salt, and strain. When it begins to harden add one cup 
of cabbage chopped very fine, three sweet red peppers chopped, two 


cups of chopped celery and one-half cup chopped nuts. Pour into 


individual molds and put on ice to harden. When wanted turn each 


mold out on a lettuce leaf and put a large spoonful of thick mayonnaise 
on top.—Mrs. B. B. Owens. 


Pineapple Salad 
On top of nice slices of canned pineapple sprinkle grated cheese 
and fill the hole in center with white mayonnaise. White mayon- 


naise is made by using the white of the egg instead of the yolk.— 
Mrs. M. W. Norfieet, Jr. 


Potato Salad 

One dozen Irish potatoes boiled and mashed fine, piece of butter 
the size of an egg, stirred in while potatoes are warm, one onion, 
one teaspoon each of celery seed and mustard. Chop fine six hard- 
boiled eggs, add salt and pepper to taste, one teaspoon of sugar; stir 
well together and add vinegar to give desired acidity, 
Garnish with parsley and arrange either 
—Mrs. E. P. Albea. 


(about one cup). 
sliced or grated egg on top. 


Salmon Salad, No. 1 
One can salmon and two large Irish potatoes mashed fine. Make 


a dressing of the yellows of three hard-boiled eggs, mustard, pepper 
and vinegar. Pour this Over the salm 


Mash the hard-boiled whites fine and 


with parsley and slices of lemon.—Miss Mamie Dwire. 


on and potatoes and mix well. 
Spread over the top. Garnish 





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THE TWIN-CITY HOUSEWIFE fifty-seven 





Salmon Salad, No. 2 
One can of salmon, one-half dozen eggs (hard boiled), one bunch 
of nice celery, a pinch of red pepper, one tablespoon of mustard, one- 
half cup vinegar; salt and black pepper to taste. Take the yolks of 
the eggs and mash them up with a little of the oil off the salmon, add 
part of the vinegar, red pepper and mustard and mix until it is a 
smooth paste. Cut the whites up fine, also the celery and mix all 
together. If not sour enough, add the rest of the vinegar.—Mrs. A. L. 
Smoot, Salisbury. 
Sardine Salad 
Line a dish with crisp lettuce leaves, sprinkle with finely chopped 
celery, and arrange upon it sardines and slices of hard-boiled egg. 
Dot over with spoonfuls of mayonnaise, one to each portion to be 
served. 
Shrimp Salad, No. 1 
Wash one dozen tomatoes, cut off the top and scoop out the inside; 
chop rather coarse. Wash one can of shrimps. Keep out a few for 
decoration, the rest shred rather fine; mix these and the inside of 
tomatoes together; season very lightly with salt and cayenne; replace 
in tomato, place on lettuce leaves, arrange the whole shrimps about, 
put a tablespoon of mayonnaise dressing on top of each and serve.— 
Mrs. Watt Martin. 
Shrimp Salad, No. 2 
Take a can of shrimp and soak several hours in cold water. 
Crumble in small pieces and add two-thirds of a cup of tomato meat 


_.(not the seed), two-thirds of a cup chopped celery, and the pepper part 


(not the inside) of a stuffed bell pepper. Mix with mayonnaise dress- 
ing. Line the salad dish with lettuce and sliced tomato. Place the 
salad on ice and serve when very cold.—Mrs. R. B. Crawford. 


String Bean Salad 


Use left over beans, soaking them in salt water to remove the 
grease, or cook them for the purpose in boiling salt water. Arrange 
on lettuce leaves and serve with French or mayonnaise dressing.— 
Mrs. J. R. Fletcher. 

Tomato Salad 

Select round ripe tomatoes. Make a round opening at the top of 
each tomato, scoop out the inside and fill with equal parts of tomato 
and celery, salted very slightly. Place on lettuce leaves with a table- 
spoon of mayonnaise on top of each. 

Tomato—Egg Salad 

Take tomatoes and cut in equal parts, then slice hard boiled eggs, 
and over both chop green peppers. Serve on crisp lettuce leaves with 
mayonnaise dressing.—Mrs. Charles E. Plumly. 

Frozen Tomatoes 

One can of tomatoes rubbed through a colander. Season with salt, 
pepper and a little sugar. Freeze and serve with French dressing or 
mayonnaise. If desired it can be moulded by putting in baking powder 
cans and packing in ice for three hours.—Mrs. George S. Norfleet. 


Frozen Tomato Salad 
Select twelve large, firm tomatoes. Cut a slice from the top, scoop 


out the pulp and cut into small pieces. Save the juice and add to the 
pulp after straining out the seed. To this add one-fourth as much 
celery cut into cubes, one large cucumber, omitting the seed, one green 
bell pepper, one teaspoon Worcestershire sauce, one tablespoon gela- 
tine, a dash of horseradish, onion juice, paprika, mustard and celery salt 
to taste. Put into a freezer, omitting the dasher, then stir in gently 
one-half cup of boiled dressing to which has been added one-half cup 
whipped cream. Pack in salt and ice one and one-half hours. Chill 
the tomato shells and refill—Mrs. W. H. Allen, Nashville, Tenn. 





ane RRMA nce SAiap TERE DR MEAA ae eNLON SS MSI 
fifty-eight THE TWIN-CITY HOUSEWIFE 
OES 


Tomato-Pineapple Salad 
Select smooth tomatoes, cut slice from stem end and remove cen- 
ters. Sprinkle inside with salt, invert and let stand half an hour. 
Mix pineapple cut in small cubes, nut meats, and a little of the hard 
portion removed from the tomato, with mayonnaise dressing and fill 
tomato shells, putting a bit of mayonnaise on top of each. Serve on 
a bed of lettuce leaves. 


Stuffed Tomato Salad 
Peel six smoth tomatoes, remove centers and seed and to them 
add six tablespoons minced chicken or veal, three olives and three 
gherkins chopped fine, two tablespoons of capers, salt and pepper to 
taste. Add enough mayonnaise to hold mixture together, fill tomato 
with this and serve on lettuce with mayonnaise.—Mrs. R. O. Apple. 


Vegetable Salad 

Chop two large bunches of celery, six onions, three sweet red pep- 
pers, shred one small head of cabbage, cut grains full depth from 
twelve ears of corn. Mix all together. To two quarts of vinegar add 
two cups sugar one tablespoon each of mustard and turmeric and three 
tablespoons of salt. Bring to boiling point and to it add the vegeta- 
bles. Boil all together thirty minutes and put in jars while hot. In 
winter drain off liquid, add fresh celery and olives and serve on let- 
tuce leaves with mayonnaise.—Miss Ruby Eldridge. 


Waldorf Salad 

Cut sour crisp apples into half inch dice, add an equal quantity 
of chopped celery, salt to taste and mix with mayonnaise dressing. If 
liked add one cup sliced English walnuts to each cup of the apples 
and celery. 

The following will also be found good combinations for salads: 

Arrange in an attractive way on lettuce leaves and serve with 
French, mayonnaise, or boiled dressing as preferred. 

Asparagus and pimentos. 

Sliced cucumber and tomato. 

Sliced tomato, finely minced onion, and shreds of green pepper. 

Cubes of cold Irish potato, chopped hard boiled eggs, and celery. 

Ring of green peas with minced chicken and celery in center. 

Nuts and green peas in tomato shells. 

Sweetbreads and celery. 

Chicken, firm portion of tomato cut in small pieces, celery. 

Cream cheese, nuts, and parsley mixed well and molded in balls. 

Grapefruit and bananas. 

Grapefruit and strawberries. 

Malaga grapes, seeded and cut in half, celery, and nuts. 

Pineapple, Maraschino cherries, crystalized ginger. 


Large peaches, peeled and halved, seed cavities filled with chop- 
ped almonds. 


French Dressing 
Ohe tablespoon vinegar or lemon juice, three tablespoons olive 
oil, one-half teaspoon salt and one-fourth teaspoon black pepper. Put 
salt and pepper in bowl, add gradually the oil and mix until the salt 
is thoroughly dissolved; add by degrees the vinegar or lemon juice, 
stir continually for one minute and it is ready for use. 


Cooked Mayonnaise 
Dissolve in vinegar one scant teaspoon salt, one teaspoon mustard, 
three-fourths of a teaspoon sugar, add two tablespoons drawn butter 
and two tablespoons red pepper vinegar. Beat this into the well- 
beaten yolks of four eggs and cook in double boiler until it begins to 
thicken. When cool beat in one-half tea cup of oil.—Mrs. H. L. Riggins. 





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THE TWIN-CITY HOUSEWIFE jifty-nine 





Mayonnaise Dressing, No. 1 
Beat well together the yolk of one egg, one-half teaspoon salt, 
a& pinch of cayenne pepper, and the juice of half a lemon. To this add 
one-half pint olive oil, drop by drop at first, afterward it need not be 
added so slowly. Before beginning see that everything—the bowl, 
spoon, egg, oil and lemon juice—is very cold.—Mrs. G. W. Coan. 


Mayonnaise Dressing, No. 2 

One teaspoon flour of mustard, one teaspoon of powdered sugar, 
one-half teaspoon of salt a dash of cayenne pepper, yolks of two 
raw eggs, one-half pint of olvie oil or more if desired to make more 
dressing, two tablespoons of vinegar, juice of one lemon and one table- 
spoon of Worcestershire sauce. Mix the first four ingredients in a 
small bowl, add eggs, stir well with a silver fork or wooden spoon, add 
the oil, a few drops at a time, stirring in every bit of each installment 
of oil before adding the next. When the dressing commences to 
thicken, the oil can be added in a little larger quantities. When all 
the oil has been used stir in the lemon juice and lastly the vinegar and 
Worcestershire sauce. The bowl, spoon and eggs should be placed 
on ice enough to chill before commencing the dressing, which should 
not be made in a warm room.—Mrs. L. A. Vaughn. 


Mayonnaise, (Using Wesson Oil) 

One pint Wesson oil, yolks of two raw eggs, one-half teaspoon 
salt, a sprinkling of cayenne pepper. Stir yolks of eggs, salt and pep: 
per well together add oil slowly, half a teaspoon at a time. When toa 
thick to stir, thin with juice of a lemon. Then add the remainder of 
the oil, thinning again with lemon juice, if necessary. If preferred, 
vinegar may be used instead of lemon juice.—Miss Grace Whitaker. 


Mayonnaise Sauce, No. 1 
One cup of milk, one tablespoon of flour, a small spoon of butter. 
Let come to boil. Beat into it two eggs and when cold add one table- 
spoon of oil; salt, pepper and vinegar to taste.—Mrs. M. F. Patterson. 


Mayonnaise Sauce, No. 2 

Mix in a quart bowl one even teaspoon of ground mustard, one of 
salt, and one and one-half of vinegar, beat in the yolk of a raw egg, 
then add very gradually half a pint of pure olive oil (or melted but- 
ter), beating briskly all the time. The mixture will become a very 
thick batter. Flavor with vinegar or juice of fresh lemons. Closely 
covered, it will keep for weeks in a cool place, and is delicious.— 
. Mrs. W. J. Jones. 

Salad Dressing 

To one hen use four eggs, one teaspoon vinegar, one teaspoon 
mustard (ground), one-fourth teaspoon cayenne pepper, one-third cup 
good vinegar, one-fourth teaspoon salt. Cook until it thickens; when 
cool add one-half cup butter or oil from chicken and one tablespoon 
Worcestershire sauce.—Mrs. James K. Norfleet. 


Cooked Salad Dressing 

One teaspoon salt, one teaspoon mustard, three teaspoons white 
sugar, two tablespoons vinegar, two tablespoons drawn butter, two 
tablespoons cream or sweet milk and two eggs beaten separately. Mix 
salt, mustard, sugar and yolks well beaten, add slowly the cream, then 
gradually the vinegar; add very slowly the drawn butter or it will 
curdle. Set on stove over boiling water, stirring constantly until it 
almost boils, then add the whites beaten stiff. Set aside to cool and 
pour over salad when quite cool. This is not enough for a large 
chicken made into salad.—Mrs, W. T. Carter. 





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eens THE TWIN-CITY HOUSEWIFE 





Sellies to 
Serve With Salads 


Tomato Jelly ; 

The juice from one quart can of tomatoes, one-half box of gelatine. 
After the gelatine is dissolved add the tomato juice and half a pint of 
water. Season with salt, pepper and a little sugar. Strain through a 
muslin cloth and set away to cool. Very nice to serve with salads. 
—Mrs. HE. G. Hester, Tampa, Fla. 


Mint Jelly, No. 1 

Soak one box gelatine in one pint cold water. Pour two pints 
boiling water over mint which has been cut into short pieces, and add 
this to gelatine while hot. When cool add juice of three lemons, a 
small quantity of sugar, and strain through a fine cloth. If the mint 
does not color it enough, green coloring fluid can be used to make it 
the desired shade. Mould in form of cup and use on lettuce leaf to 
serve salad in.—Mrs. W. L. Stagg. 


Mint Jelly, No. 2 

Make clear apple jelly by using tart green or white apples. Pare, 
remove cores and boil until soft in enough water to cover. Strain 
through double bag and add one-half cup hot sugar for each cup of 
juice. When syrup begins to congeal add enough essence of spearmint 
to give desired flavor, a very few drops. or tie mint leaves in cloth 
and boil with syrup. After taking from stove tint with green vegetable 
coloring.—Miss Mary Hinshaw. 





THE TWIN-CITY HOUSEWIFE sixty-one 





| Pickles and Catsups 


Cabbage Pickle 


Four large heads cabbage, cut up coarse; sprinkle with salt—about 
one and one-half pints. Cover with cold water; let stand over night, 
after which drain off water and squeeze cabbage to get all water out. 
Then cut up four or six onions, one and one-half pints brown sugar, 
two tablespoons white mustard seed, one tablespoon black mustard 
seed, one tablespoon of cloves, two tablespoons of allspice, one table- 
spoon of mace, two pods red pepper, two pieces of ginger (beat spices 
together a little), two tablespoons grated horseradish. Mix together. 
Put layer of cabbage, then layer of spices and sugar, and so on till jar 
is full. Heat one-half gallon vinegar to boiling point and pour over 
cabbage, enough to cover it; then tie up tightly. This will fill a two 
gallon jar. It is ready for use in two weeks. If wanted for use sooner, 
‘put cabbage and all on fire and scald nearly to a boil—Mrs. John A. 
Dickson, Morganton. 





Yellow Cabbage Pickle 


Cut two solid heads of cabbage in eighths and pour boiling 
brine over it; let it stand over night. Squeeze all brine out and put in 
the sun two days. Then pour over the cabbage weak vinegar and let 
it stand a day or two; squeeze well and boil vinegar enough to cover 
with one pound of sugar, horseradish and one heaping tablespoon 
tumeric.—Mrs. E. C. Clinard. 


Chili Sauce 


Twenty-four large tomatoes, four onions, six peppers (green), 
eighth tablespoon sugar, four tablespoons salt, four coffee cups of 
vinegar, one heaping tablespoon of cloves and one tablespoonful of 
allspice (not ground), one tablespoon each ground nutmeg and cinna- 
mon. Chop all together and boil until done. Bottle and seal.—Miss 
Delphine Carter. 


Chow Chow, No. 1 


Two heads cabbage, one dozen cucumbers, one-half dozen onions, 
one-half gallon green tomatoes, and salt. Put into a bag and let drain 
over night. The next morning add one-half pound brown sugar, one 
and one-half tablespoons of tumeric, two tablespoons of ground must- 
ard, two tablespoons of white mustard seed, two tablespoons of celery 
seed, one of black pepper and three pints of vinegar.. Let all come to 
boil and put it into jars—Mrs. M. F. Patterson. 


Chow Chow, No. 2 


Grind green tomatoes and cabbage through meat chopper, using 
coarse blade, squeeze dry in potato masher and measure; to one-half 
gallon of each use one dozen onions and one-half dozen green pep- 
pers also ground in meat chopper, one-half cup each of ground mustard 
and white mustard seed, three tablespoons each tumeric and celery 
seed, one tablespoon each mace, ground cinnamon, and red pepper, 
three pounds brown sugar, and vinegar sufficient to cover. Cook until 
cabbage, etc., is tender. It can be finished all in one morning.—Mrs. 
R. D. W. Connor, Raleigh. 





sixty-two THE TWIN-CITY HOUSEWIFE 





Chow Chow, No. 3 

Chop three good sized cabbage heads, two dozen medium sized 
onions, three small pods of green hot pepper, and six large green sweet 
peppers. Over it pour one gallon of vinegar to which has been added 
one scant cup salt, two pounds brown sugar, two ounces each celery 
seed and white mustard seed, and one ounce of tumeric. Mix all well to- 
gether and put in jars. No heating is required—Mrs. Spencer B. 
Hanes. 

Cucumber Pickles, No. 1 

Let your cucumbers stay in a brine, strong enough to bear an 
egg, ten days to two weeks. Then rinse them off and put them in 
fresh water; change the water frequently until the salt is extracted. 
Then put them in weak vinegar with bits of alum, cover with cab- 
bage or vine leaves and scald them for thirty minutes. Then take 
them out and drop them in a jar of cold vinegar. Then beat a half 
teacup of spices, half the quantity of cloves and a piece or two of 
ginger. Put spices in a muslin bag and put the bag of spices into 
two pints of vinegar and one teacpup of brown sugar. Boil all to- 
gether fifteen minutes; then pour over your jar of pickles and cover 
them over with thick paper or waxed cloth. They are then ready 
for use. I often add several pieces of onion. This recipe is for two 
gallons of pickles—Mrs. Sarah Hay. 


Cucumber Pickles, No. 2 


Take cucumbers from brine and soak 24 hours in water to which 
add a piece of alum size of a hickory nut. Cut in inch slices, cover 
with cold water to which has been added some ground ginger and 
some ginger root, and boil half an hour. Make a syrup of one quart 
vinegar one-half pint water, two and a half pounds brown sugar, ten 
cents worth mixed spices and five cents worth of tumeric. When it 
comes to a boil add four pounds of the cucumbers and boil all together 
until clear—Mrs. Wm. M. Taylor, Jr. 


Mustard Pickles 


Cucumbers and green tomatoes, enough to make two gallons after 
being cut into small pieces, six green peppers and six large onions, 
chopped fine. Mix through this a teacup of salt; put in a bag and let 
drain all night. In the morning put in a kettle, with enough weak 
vinegar to boil it about ten minutes. Drain that off and put in enough 
strong vinegar to boil again. Mix half a cup of ground mustard (or 
more if desired), with enough vinegar to make a smooth paste, two 
and a half pounds of brown sugar, two tablespoons each of celery 
seed, whole cloves and alspice, and enough tumeric to make the color 


of mustard. Boil all together for about ten miutes—Mrs. M. D. 
Stockton. 


Spiced Grapes 
Hight pounds of ripe grapes washed and dried. Remove skins, 
put in a kettle, cover with cold water and cook until tender. Put 
juice and pulp in another kettle, let come to a boil and rub through 
a colander. Put all in Kettle, add four pounds of sugar, one pint good 
vinegar, one teaspoon each of galt and pepper, two tablespoons ground 


cinnamon and one of cloves. Cook until as thick as jam.—Mrs. H. L. 
Riggins. 


Hyden Salad 


To one gallon of cabbage add two quarts of green tomatoes, one 
quart of onions, one pint of green pepper (seed taken out). After 
chopping the ingredients fine, drain and throw away the juice. Then 
add four tablespoons of ground mustard, two tablespoons each of gin- 
ger, celery seed, cloves and salt, one tablespoon of cinnamon, two 


pounds of sugar and two quarts of vinegar. Boil together half an hour. 
—Mrs. C. J. Watkins. 








THE TWIN-CITY HOUSEWIFE sixty-three 





Peach Mangoes 
One gallon freestone peaches, one-half gallon cider vinegar, three 


pounds brown sugar, one cup white mustard seed, one-half cup celery 
seed, one teaspoon each allspice and ground mace, two small onions, 
two tablespoons tumeric, six slices fresh horseradish.. Drop peaches 
into strong salt water for twenty-four hours. Remove, dry, and stone. 
Boil for twenty minutes in vinegar to which have been added the 
sugar, mustard seed, celery seed, allspice and mace. When cold add the 
chopped onions, tumeric and horseradish.—Mrs. Plato T. Durham. 


Pepper Hash 


Run through meat chopper one dozen each green peppers, sweet 
red peppers, and small onions. Add three tablespoons salt and let 
Simmer ten minutes; drain and add one cup vinegar and one cup 
brown sugar. Let come to a boil and turn into jars. Delicious for 
sandwiches or with cold meats.—Mrs. Wm. M. Taylor, Jr. 


Pepper. Pickle 
One peck of large green peppers; cut a slit in the side of each 


and remove the seed. Soak in strong brine for three days, take out 
of brine and soak in cold water one day. On the fifth day stuff with 
cabbage and green tomatoes chopped fine and sprinkled with salt the 
night before. Add to them, after squeezing out the water, one pound 
of white mustard seed, half a pound of celery seed and spices to suit 
taste. A half gallon of onion chopped up and added to the cabbage 
and tomatoes gives a nice flavor.—Mrs. John Young. 


Tomato Soy 


One gallon green tomatoes, sliced thin, twelve large onions, sliced, 
two quarts of vinegar, one quart of sugar, two tablespoons each of 
black pepper, mustard and salt, one tablespoon each of cloves and 
spice. Put all in a kettle and let boil for ten minutes.—Mrs. C. B. 
Watson. 

Universal Pickles 

Six quarts of vinegar, one pound salt, one ounce each of cloves, 
allspice, ground ginger, black pepper; one tablespoon cayenne pepper; 
boil all together. When cold add one pound mustard and one ounce 
tumeric made into a smooth paste with a little cold vinegar, add sugar 
if you like. Every morning drop in vegetables, such as cucumbers, 
snaps, okra, green tomatoes, watermelon rind, etc.—Mrs. R. M. Payne. 


Stuffed Pepper Pickle 


Cut peppers around top and remove seed. Fill two three-gallon 
jars with the peppers, cover with clear, cold water (no salt), and 
let stand over night. Run six pounds of cabbage, four onions, and a 
few peppers that have turned red, through a meat chopper. To this 
add one pound white mustard seed, one cup salt, four cups sugar, one 
box ground mustard, and two tablespoons each of ground black pepper, 
ground spice, celery seed, and powdered mace. Mix thoroughly and 
fill peppers. Pin pepper tops on with tooth picks and pack in jars. 
Raise to boiling point two gallons cider vinegar and cover peppers with 
it. Close securely and allow to stand.—Mrs. R. H. Latham. 

Sweet Pickles 

Nine pounds of fruit, five pounds sugar, one quart of good apple 
vinegar, spice to taste. Put sugar, vinegar and spices in kettle, and 
when boiling put in fruit. When sufficiently cooked place in Jars and 
boil syrup until proper consisency and pour over the fruit until covered. 
—Mrs. E. J. Lott. 


Spiced Tomatoes 
Scald and peel one peck of ripe tomatoes, add four pounds of 


brown sugar, one quart of vinegar, two tablespoons of cinnamon, one 
tablespoon each of cloves, mace and allspice. Boil slowly two hours, 
stirring often—Mrs. H. B. Pulliam. 


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sixty-four THE TWIN-CITY HOUSEWIFE 


i nn nn nn ne LEE aEIEIUUEEIgEEEISSSSI SE SSSSEInnEESIEDEEEe? 


Watermelon Sweet Pickle, No. 1 


After your rinds are cut, soak for twenty-four hours in salt water, 
the same time in alum water (not very strong) and the same in clear 
water. Next boil for one hour in strong ginger tea. Then drop into 
very cold water. For your syrup, take to every three pounds of rind 
one and one-half pounds of sugar, one and one-half pints of vinegar, 
mace, cinnamon, allspice and cloves to taste. Scald the rinds in this 
syrup boiling hot for five days. Green tomatoes may be prepared in 
the same way.—S. O’H. D. 


Watermelon Sweet Pickle, No. 2 


Pare off carefully the green part of the rind of a ripe watermelon, 
trim off the red pulp and cut in any shape liked. Put in brine strong 
enough to bear egg and let stand until you wish to make pickle, before 
which soak rinds in fresh water to get salt out, and scald in weak 
alum water. To seven pounds of rind take one quart vinegar, three 
pounds sugar, and one-half ounce each unground cloves, cinnamon, 
mace and spice. Make the syrup and pour boiling hot over fruit for 
two mornings. The third morning cook all together until the rind is 
clear and can be pierced with a silver fork.—Mrs. V. O. Thompson. 


Cucummber Catsup 


Take cucumbers which have turned yellow, scrape out seeds and 
put fleshy part in meat chopper and grind very fine. Put in a bag with 
a little salt, hang up and let drain one night. Add white mustard seed 
and cover with very strong vinegar.—Mrs. J. H. Nading. 


Tomato Catsup, No. 1 


Cut up one peck of ripe tomatoes and boil until very tender. 
Strain through a wire sieve and add one large tablespoon each of 
ground cloves, allspice and cinnamon, one teaspoon of cayenne pepper, 
one scant quarter pound of salt, one qaurter pound of mustard and one 
good pint of strong vinegar. Boil slowly for three hours and bottle 
while warm.—Mrs. J. A. Neely. 


Tomato Catsup, No. 2 


Scald and peel one-half bushel ripe tomatoes. Grind through a 
meat chopper, and press through a colander. Three-fourths peck of 
green sweet pepper, one-fourth peck of onions ground through a meat 
chopper, three pints of vinegar, one and one-half pounds sugar, four 
teaspoons celery seed, about four tablespoons of salt, and a pinch of 
cayenne pepper. Mix all together, let come to a boil, and seal in jars 
that have been heated.—Mrs. Kelly. 


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THE TWIN-CITY HOUSEWIFE . sixty-five 





Arsarris 


Good Simple Dessert 
Cover rosette wafers with a layer of finely-chopped crystalized 


ginger. Serve with whipped cream flavored with sherry. 


Almond Charlotte 


One pint each of milk and cream, one cup of sugar, yolks of three 
eggs, one-fourth box of gelatine dissolved in water, one cup of almonds 
blanched, chopped and browned in one-fourth cup of the sugar. Make 
a custard of the milk, eggs and sugar. Add the gelatine while warm. 
Let custard cool, add almonds, and the cream whipped stiff. Pour in 
a mould to harden.—Mrs. Frank Miller. 


Almond Cream 
Make a rich sauce of one quart of milk, yolks of three eggs, four 


heaping teaspoons flour and two of butter. Sweeten and flavor to 
taste. When cold add one cup finely chopped almonds. Line a bowl 
with lady fingers which have been dipped in sherry. Cover with the 
mixture, add another layer of lady fingers and so on until bowl is 
filled. Serve ice cold with whipped cream.—Mrs. C. L. Summers. 


Apple Fripp 


Press one quart of stewed apples through a colander. Sweeten 
to taste, and to it add the well-beaten white of one egg. When 
well mixed stir in one pound finely chopped dates and one-half pound 
English walnuts also chopped fine. Serve with whipped cream.—Miss 
Fannie Moseley. 

Apple Sponge 

Make good apple sauce and flavor strongly with lemon. Add to 
each cup of sauce one tablespoon of gelatine measured after being 
dissolved. Put on ice and when it begins to get firm whip in the 
whites of three eggs. Put in a mould and set on ice. When hard turn 
out and serve with whipped cream.—Mrs. W. L. Hobson, Norfolk, Va. 


Apricot Toast 


Cut cold biscuits into slices one inch thick and fry in butter a 
golden brown. In the meantime turn the liquid from one can of 
apricots into a saucepan, add one tablespoon of powdered sugar and 
one wine glass of sherry. Place half an apricot on each slice of toast, 
cut side up, pour the syrup which should have boiled up, over apricots 
and toast. Place a teaspoonful of sweetened whipped cream in each. 
—Mrs. H. V. Horton. 


Banana Dessert 
Slice bananas, sprinkle with powdered sugar and before it dis- 


solves squeeze over them the juice of two or three oranges or lemons. 
Serve with whipped cream.—Mrs. W. S. Martin. 
| Banana Fritters 

Mix and sift one cup of flour, two teaspoons of baking powder, one 
tablespoon powdered sugar and one-fourth teaspoon of salt. Beat one 
egg until light and to it add one-fourth cup of milk. Combine the mix- 
tures, and add three bananas forced through a sieve, and one table- 
spoon of lemon juice. Drop by spoonfuls in deep fat and when brown 
drain on brown paper. Serve with a sauce made as follows: Mix 
one-half cup of sugar and one tablespoon of corn starch. Stir con- 
stantly while adding one cup of boiling water. Bring to boiling point 
and let simmer five minutes. Remove from fire and add two table- 
spoons of butter, one and one-half tablespoons of lemon juice, and a 
few grains of salt. 


a 


Sey ae THE TWIN-CITY HOUSEWIFE 


nee Enna! 


Baked Bananas 


Cut bananas into slices half a ninch thick. Place in a buttered 
baking dish a layer of bread crumbs, then a thick layer of the sliced 
bananas, two tablespoons of sugar, one tablespoon of lemon juice, 
then a thin layer of bread crumbs, and so on until the dish is full— 
bread crumbs on top. Bake in a quick oven thirty minutes and serve 
hot with whipped cream. 


Banana Float 


' Slice a dozen bananas and squeeze over them the juice of one 
lemon. Make a custard of one cup of milk, one-half cup of sugar, yolks 
of three eggs and the grated rind of the lemon. Cook in double boiler 
until smooth and pour over the bananas while hot. When cold cover 
with a meringue of the beaten whites and one tablespoon of sugar. 


Bavarian Cream 
Soak one-half box of gelatine half an hour in one-half cup of cold 
water. Put one pint of milk on to boil and when it reaches the boiling 
point add the gelatine and stir until dissolved. Remove from the fire 
then add three-fourths of a cup of sugar; stir until it begins to congeal 
then add quickly two teaspoons of vanilla and one pint of whipped 
cream. Stir carefully. Serve with whipped cream.—Mrs. H. V. Horton. 


Boiled Custard 
One quart milk, three eggs, three tablespoons sugar. Beat yolks 
and sugar together, stir in milk and boil. When cold beat whites to a 
froth and stir in. If the custard is not sweet enough stir some sugar 
in the whites——Miss Kate Hanes. 


Charlotte Russe, No. 1 
Soak five tablespoons of gelatine in three-fourths of a pint of 
sweet milk for half an hour. Beat the yolks of three eggs, add to them 
half a teacup of sugar. Put milk and gelatine on stove and let dis- 
solve, then pour over the yolks and sugar. Beat the three whites to a 
froth and stir into the yolks, milk and gelatine. Flavor with vanilla. 
Whip two pints of rich cream and add to the other ingredients. Pour 
in a dish and set aside to congeal. Half this quantity is enough for a 

small family, using two eggs.—Mrs. R. B. Glenn. 


Charlotte Russe, No. 2 
Whip together one-half pint double cream, and one-third of a 
cup of sugar. When stiff fold in gently the well-beaten whites of two 
eggs. Flavor to taste. Line mold with lady fingers, pour in cream, 
and set in cold place. When ready to serve turn out on a plate. This 
will serve six.—Mrs. W. M. Hendren. 


Charlotte Russe, No. 3 
One-fourth box of gelatine dissolved in one cup milk, whites of 
four eggs beaten stiff, one and a half cups powdered sugar, one pint 
thick cream whipped, one teaspoon vanilla. Put gelatine, milk and 
sugar in saucepan over fire until thoroughly dissolved, then add egg 


whites, cream and flavoring, beating well. Pour into mold and set 
on ice.—Mrs. Henry Fletcher. 


Chestnut Cream 
One quart Spanish chestnuts, one pint rich cream. Boil chest- 
nuts until done, shell, skin and mash, adding enough of the cream 
to make consistency of creamed potatoes. Sweeten and flavor with 
vanilla. Mash through potato sieve on dish in which it is to be 
served. Heap over it whipped cream which has been sweetened and 
flavored. Stand on ice an hour before serving.—Mrs. C. L. Summers. 


—— 





THE TWIN-CITY HOUSEWIFE sixty-seven 





Creme Diplomate 

One-half box of gelatine, one-half cup of cold water, one pint of 
cream, three-fourths of a cup of sugar, whites of four eggs, one tea- 
spoon of vanilla, one tablespoon of wine, one cup of French fruit. Soak 
the gelatine in cold water and whip the cream. Boil the cream left in 
the bowl with enough milk to make a pint; add the sugar and when 
boiling add the soaked gelatine. Stir until it is dissolved and strain 
into the well beaten whites of the eggs. Add the vanilla and wine; 
stir well and when slightly thickened add the whipped cream. When 
stiff enough to drop add French fruit. Mould and garnish with fruit. 
—Mrs. H, A. Ebert. 


Chocolate Blanc Mange 

One quart sweet milk, one cup cold water, one cup sugar, one- 
third cake of Baker’s chocolate, three tablespoons corn starch. Put 
milk, sugar and chocolate in saucepan to melt, and boil. When it boils 
stir in the corn starch dissolved in the water. Stir constantly to pre- 
cent lumping, and let cook until quite thick. Pour in cups to cool, turn 
out and serve with whipped cream which has been sweetened and 
flavored with vanilla—Mrs. J. W. Hanes. 


A Dainty Dish 
One-half pound of chopped marshmallows and one-half pound of 
English walnuts chopped, not too fine. Mix, and serve with whipped 
cream.—Mrs. R. M. McArthur, Jr. 


Fruit Bliss 

Arrange in a glass bowl one quart hulled strawberries, one cup 
pitted cherries, and half a pineapple, shredded. Boil together one 
cup of sugar and one-half cup water for five minutes and pour in a 
fine stream over well-beaten yolks of three eggs. Cook over hot water, 
stirring constantly, until thick. After it is cool add juice of two 
lemons and pour over the fruit. Chill thoroughly before serving. A 
delicious dessert after a heavy dinner. Canned peaches are nice 
served in the same way.—Mrs. Wm. M. Taylor, Jr. 


Fruit Gelatine 
One box gelatine dissolved in one pint cold water. Over it pour 
three pints of boiling water. Add two cups of sugar, the juice of three 
lemons. Strain and add sliced bananas, Malaga grapes, shredded 
orange, pineapple or any fruit desired. It is best to stir occasionally 
to prevent fruit settling at bottom. A wineglass of sherry adds to 
the flavor.—Mrs. HE. P. Albea. 


Fruit Gelatine 
Three large teacups of hot water, juice of three lemons, two and 
a half cups sugar, half a package gelatine dissolved in small quantity 
of cold water, one-half pound English walnuts, a small can of sliced 
pineapple, and four oranges. Pick oranges in small bits, chop nuts 
and pineapple. Do not add nuts and fruit until just as it begins to 
congeal. Serve with whipped cream.—Mrs. T. M. Benton. 


Marshmallow Gelatine 

Soak one-fourth box of Knox’s gelatine in one-fourth cup cold 
water, dissolve in same quantity of boiling water, and add one cup 
sugar. When cold add one pint heavy cream which has been whip- 
ped, one-fourth pound almonds blanched and chopped, one-half dozen 
stale macaroons, rolled fine, one dozen marshmallows cut in small 
pieces, and two tablespoons chopped candied cherries. Flavor with 
vanilla, turn into a mold which has been dipped in cold water. Chill. 
—Mrs. W. L. O’Brien. 








sixty-eight THE TWIN-CITY HOUSEWIFE 





Jellied Oranges 


Cut off a small portion of the ends of oranges, scoop out pulp 
and fill with orange or fruit gelatine before it is thoroughly hard. 
Let stand on ice, cut in quarters and serve on green leaves. Whipped 
cream may be placed on top of each.—Mrs. C. L. Carroll. 


Orange Sponge 


One-half box of gelatine, juice of five oranges, one cup sugar, 
one pint boiling water and four eggs. Cover the gelatine with one- 
half cup water, soak half an hour, pour over it the boiling water, add 
the sugar and stir until dissolved, add the orange juice and strain into 
a dish. Put this in a pan of cold water and stir until cold and thick. 
Then beat the whites to a stiff froth, add to the above and beat until 
smooth. Turn into a fancy mould to harden. Make a vanilla sauce 
from the yolks of the eggs and pour about it—Mrs. Watt Martin. 


Prune Whip 


Stew and mash prunes, beat whites of eggs and sugar into it, 
put into dish and bake light brown. Serve with whipped cream.— 
Mrs. P. W. Crutchfield. 


Salmagundi 


Grate one large cocoanut, and to it add the pulp and juice of 
a dozen oranges, one small can grated pineapple, half dozen bananas 
sliced thin, juice and grated rind of three lemons, and one-half pound 
English walnuts. Sweeten to taste with powdered sugar, and flavor 
with sherry. Serve in sherbet cups with whipped cream, and three 
Maraschino cherries on top of each. y 


Salpicon of Strawberries and Pineapple 


Cut off the top of a pineapple and pare away the bottom so 
that it will stand upright and firm on the plate; scoop out the pulp, 
discard the core; mix the pulp with strawberries cut in halves, the 


juice of an orange and sugar to taste. Return the mixture to the shell 
and chill thoroughly. 


Snow Pudding 


Soak one-fourth box gelatine in one-fourth cup cold water, dis- 
solve in one cup boiling water, add one cup sugar and one-fourth cup 
lemon juice, strain and set aside to cool, stirring occasionally. When 
quite thick beat with wire spoon or whisk until frothy and add the 
stiffy beaten white of three eggs. Mould or pile by spoonfuls on 
glass dish and serve cold with the following custard over it: Beat 
yolks of three eggs slightly, add one-fourth cup sugar and a pinch of 
salt. Add gradually two cups scalded milk, stirring constantly. Cook 


in double boiler until thick. Cool, and flavor to taste—Miss L. J. 
Wilson. 


Syllabub or Whipped Cream 


Place the cream on ice until thoroughly chilled. Sweeten and 
flavor to taste with French brandy or vanilla. Whip with an egg 
beater or whip churn. 

If cream is difficult to whip, the white of an egg to each pint of 
cream may be added and whipped with it—Mrs. F. G. Crutchfield. 





THE TWIN-CITY HOUSEWIFE staty-nine 





Tipsy Pudding 


Cut sponge cake into slices, dip in sherry wine and over it pour 
a boiled custard flavored with brandy. On top put whipped cream 
flavored with wine. Over all spread almonds that have been blanched 
and chopped very fine.——Mrs. N. S. Wilson. 


Tsarina Cream 


One pint thick cream, three tablespoons powdered sugar, one- 
fourth box gelatine, one-fourth cup cold water, one-half cup chopped 
almonds, four teaspoons sherry, one teaspoon vanilla. Whip the 
cream to a solid froth and color a pale green. Soak gelatine in cold 
water; when soft stand over hot water until dissolved. Stir sugar 
lightly into cream; strain in the gelatine; when it begins to thicken 
add gradually the sherry, vanilla and almonds. Turn into fancy cups 
and garnish with Angelica.—Mrs. Watt Martin. 


Trilby Cream 


Whip one quart of heavy cream until very stiff and to it add one 
fourth pound each of marshmallows and shelled English walnuts cut 
in small pieces. Flavor with vanilla and serve in stemmed glasses 
with a cherry on top of each.—Mrs. W. T. Wilson. 





seventy THE TWIN-CITY HOUSEWIFE 





Sees and Jee Cream | 


In preparing to freeze cream place the can carefully in the pail, 
put in dash, put top on, and adjust handle carefully, trying it to see 
if it turns easily. Crack or beat ice into pieces about the size of a 
hickory nut. Pack around the can, using one-third as much coarse 
salt as ice. When almost full pour cream into can, being careful not 
to get any salt inside. Finish with ice and salt to top and begin to 
turn. It is not necessary to turn very fast but in order to freeze 
quickly the turning must be done steadily and with regularity. 

When fruit or any acid flavoring, wine or brandy is used, it should 
be added after cream begins to freeze or it will curdle. 

Cream should be frobzen at least an hour or so before it is used. 
Remove the dasher, cover well, and let stand to ripen. 


Alexandria Cup 
Remove the pulp from grape fruit, chill, and fill grape fruit glasses 
a little more than half full. Add to each glass several white grapes 
cut in halves and seeded. Over this put some powdered sugar and 
pour a tablespoon of sherry. On top sprinkle chopped pistachio nuts 
and garnish with candied cherries and sliced citron. Place each glass 
in the larger glass which has previously been packed with cracked ice. 
—Mrs. A. S. Hanes. 
Five, Three, Ice 
Three oranges, three bananas, three lemons, three cups sugar, 
three cups water. Dissolve sugar in the water, add the mashed pulp 
and juice of the fruit, and freeze, without straining —Mrs. Henry Roan. 


Fruit Cup 


Make a syrup of boiling sugar and water and into it put fruits, 
such as strawberries, cherries, sliced bananas, shredded oranges and 
pineapple cut into small cubes. Put on ice until very cold. Fill glasses 
half full of the fruit mixture and finish out with a few spoonfuls of 
sherbet, with two or three Maraschino cherries on top. 


Ginger Sherbet 


Make lemon sherbet and when half frozen add a cup of finely 
chopped preserved ginger to each quart of sherbet. 


Grape Ice 
One pint each of grape juice and water, one pound sugar, juice 


of three lemons, one tablespoon gelatine soaked in part of the water. 


One egg beaten stiff and added when ice begins to freeze.—Mrs. 
Chas. Norfieet. 


Grape Fruit Sherbet 


Boil one quart of water and one pint of sugar twenty minutes. 
Let cool, then add one pint of grape-fruit juice, and the juice of 
one lemon. Two medium-size grapefruits will make a pint of juice. 


Freeze. Serve in glasses, sprinkle the top with cherries, chopped fine. 
—Mrs. W. M. Hendren. 


Milk Sherbet, Uncooked 
One cup sugar, one quart milk, juice of two lemons. Dissolve 
sugar in lemon juice, add milk very slowly, stirring well. If it has 
a curdled appearance it will make no difference after it is frozen. 


Milk Sherbet 
Boil half a gallon of sweet milk and when cold add to it the 


well-beaten whites of two eggs. Put in freezer and when it begins to 


freeze stir in three pints of strong lemonade. A can of grated pine- 
apple may be added if desired. f 





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ee eee een eee eee em er ee awed te Oni ie at 
THE TWIN-CITY HOUSEWIFE seventy-one 





Milk Sherbet 


; Boil two quarts of milk and when cold add the well-beaten whites 
of two eggs. Put this in freezer and when it begins to freeze add 
lemonade made of the juice of six lemons, one and one-fourth pounds 
of sugar and one-half pint of water. Stir this well into the milk and 
freeze.—Mrs. A. B. Daingerfield. 


Mint Sherbet 
One quart of water, one pound of sugar. Stir until sugar is dis- 
solved and cook five minutes after it begins to boil. Add the juice 
of two lemons, and the leaves from two dozen stalks of mint, chopped 
fine and mashed to a pulp. Freeze. The well-beaten white of an egg 
may be added after it begins to freeze, if desired. 


Mobile Sherbet 

Six lemons peeled, the juice pressed into two quarts of water. 
Sweeten with two pounds of white sugar. Beat the whites of six 
eggs to a stiff froth and stir in after the sherbet is half frozen.— 
Mrs. Robert Norfleet. 

Orange Ice 

Six oranges, two lemons, three pints of water, one and one-fourth 
pints of sugar and one and one-half tablespoons of gelatine. Soak 
gelatine in one cup of cold water for an hour. Boil sugar and water 
twenty minutes, add gelatine and juices and freeze—Miss Mary 
Hodgin. 
Pineapple Glace 

One can grated pineapple, one quart of. water, one pint sugar, 
juice of two lemons. Put in freezer and when half frozen add the 
well-beaten white of one egg. 


Pineapple Sherbet 
To the juice from one can of sliced pineapple add four lemons, 
two quarts of water and two teacups of sugar. Strain through a coarse 
cloth. Put in freezer and turn until half frozen. Whip the whites of 
five eggs, add to them three tablespoons of sugar, put this in freezer 
and freeze hard.—Mrs. R. B. Glenn. 


Peach Glace 
One quart canned peaches, mashed fine through a colander. Add 
one quart of cold water, then one pound sugar. Beat well one egg and 
stir in the mixture. Then add juice of one lemon. Then freeze.— 
Mrs. J. S. Archbell. 
Roman Punch 
One quart weak tea, one pint sugar or more to taste, one pint 
claret, two tablespoons rum, one pound glace cherries, grated rind 
and juice of three lemons. Add the rum and cherries when the punch 
is about half frozen. Serve in glasses with whipped cream on top. 


Strawberry Water Ice 
One quart of strawberries, three-fourths of a pound of sugar, juice 
of one lemon, one pint of hot water. Add the sugar and lemon to the 
berries; mash through a sieve, let stand one hour, add water, then 
freeze.—Mrs. C. J. Watkins. 


Strawberry Frappe 

One quart of berries rubbed through a colander and sweetened 
to taste, one quart of water. Take one tablespoon of gelatine and 
cover with cold water for about fifteen minutes, then add one teacup 
of hot water. When cool, mix all together and freeze. When half 
frozen add the beaten whites of two eggs. Whipped cream added with 
the eggs in any quantity desired is a great improvement.—Mrs. A. L. 
Smoot, Salisbury. 


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: 
seventy-two THE TWIN-CITY HOUSEWIFE 


ES nrc cme ree 


Tutti Frutti 


Four oranges, two grape fruit, three bananas, one-half can 
Hawaiian pineapple, one-half pound figs, one-half pound dates, one-half 
pound Malaga grapes. Dice fruit and mix thoroughly. Add enough 
pineapple to make real moist. Partly fill sherbet cup and place in 
center a spoonful of mint sherbet.—Mrs. J. H. Alexander. 


Biscuit Tortoni 
One cup finely crushed dried macaroons soaked in two cups thin 


cream for one hour. To this add one-half cup sugar, and one-third 
cup sherry and freeze to a mush. Whip one pint of heavy cream, add 
to frozen mixture, pack in ice and salt and let stand two hours.— 
Mrs. W. T. Wilson. 
Bisque Ice Cream 
Three quarts of cream, one teacup sugar, one pound of macaroons, 
two teaspoons of extract of vanilla. If milk is used instead of cream 
add three or four well-beaten eggs. Let milk and sugar come to a boil, 
stir in the eggs and pour over the crumbled or grated macaroons and 
press through a colander. Add the vanilla and freeze. This recipe 
makes one gallon of cream.—Mrs. H. S. Gray. 


Cherry Ice Cream 
Three quarts milk, one pint cream, sweeten and flavor to taste. 


Put on stove and let get lukewarm. When lukewarm stir in four dis- 
solved Junket tablets (dissolve these tablets in one tablespoon of 
water). Pour in freezer right away and let stand until it*jellies and 
then begin to freeze. One cup cherries with the liquor that goes with 
it, pour liquor in but don’t put cherries in until it begins to freeze. 
Use also for flavoring, one dessert spoon of vanilla and a little almond 
and rose.—Mrs. J. C. Trotman. 


California Pudding 
Make a boiled custard, using one-half gallon of milk and six eggs. 


Sugar to taste. When cold stir in a can of pineapple, one-half dozen 
bananas, one-half dozen oranges. Freeze and serve in orange cups.— 
Mrs. #. D. Vaughn. 
Chocolate Cream 

One quart of milk, two small cups of sugar, yolks of three eggs, 
one tablespoon flour, two ounces Baker’s chocolate, one quart of cream, 
vanilla to taste. Make a custard of the milk, eggs, sugar, and flour. 
Dissolve chocolate over steam of teakettle, add to the custard, strain, 
add the cream and freeze.—Mrs. Frank Miller. 


Caramel Ice Cream 
Heat one pint of milk to boiling point. Stir in one cup of sugar 


and two eggs, beaten together until light, and two rounding tablespoons 
of flour. When the milk is first put over the fire put one cup of sugar 
in pan to melt; when brown stir in the custard and boil five minutes; 
when cold add one-half cup of sugar, a pinch of salt, and one quart 
of thin cream, and freeze.—Mrs. A. B. Gorrell. 


Caramel Parfait 
Cook one-half cup granulated sugar over fire until dark brown. 


Add one-half cup boiling water, let simmer ten minutes, pour over 
yolks of two eggs and one-half cup sugar that have been beaten well 
together. When cold add one pint stiff whipped cream. Put in mold, 
seal with paraffine, pack in equal quantities of ice and salt, and let 
stand three or four hours.—Miss Mary Hinshaw. 


Coffee Ice Cream 
Beat well together two eggs, one cup of sugar and two even table- 
spoons of sifted flour. Add this to one pint of boiling milk and let it 
boil for five minutes, stirring constantly. When this cools add one 


cup of sugar, one quart of cream and one cup of black coffee.—Mrs. 
J. M. Rogers. 





THE TWIN-CITY HOUSEWIFE seventy-three 





Frozen Bananas 


Cook together one pound sugar and one pint water. Peel one 
ozen bananas and mash with fork, not very fine. Pour over these 
the syrup which has been given time to cool, and the juice of three 
oranges or lemons. Put in freezer and when it begins to freeze add a 
pint of double cream whipped stiff. When frozen, remove dash, and 
let stand two hours.—Mrs. M. D. Stockton. 


Frozen Dessert 


To one pint fresh milk add two cups sugar and let get very hot 
but not boil. Pour this over a scant teacup of gelatine which has been 
thoroughly disselved. Strain and let cool after which add two pints 
of whipped cream, half a bottle of Maraschino cherries, sliced, also half 
the juice, one-quarter of a pound of almonds which have been blanched 
and browned slightly and crushed fine. Flavor highly with sherry wine 
and freeze—Mrs. T. M. Benton. , 


Frozen Pudding 


One-third of a pound each of raisins, currants and citron, stoned 
and cut fine, half a pound of blanched almonds, pounded to a paste; 
soak all in two wineglasses of wine all night. Make a syrup of one pint 
of water and one pound of sugar. When it comes to a boil put in the 
fruit and wine and let boil several minutes. Make a custard of two 
quarts of sweet milk, yolks of three eggs and half cup of sugar. When 
both are cool mix together. Just before freezing add a quart of rich 
cream whipped stiff to which the whites of three eggs have been added. 
Flavor with vanilla and a half glass of brandy.—Mrs. J. J. Norman. 


Ginger Ice Cream 


Three quarts rich cream, one quart new milk, one tablespoon of 
sugar, to every cup of cream and milk, one quart of peach preserves 
(fruit chopped fine and syrup added), one-half pound crystalized ginger, 
juice of one orange, one and one-half pints of best sherry. Taste 
cream and if not sweet enough add sugar.—Mrs. EH. E. Gray. 


Grape Cream 
Two quarts of milk, one quart of cream, whipped, and one quart 
of grape juice. Sweeten separately to taste. Put milk and cream into 
freezer and when thoroughly chilled, pour in grape juice and freeze.— 
Mrs. W. E. Franklin. 


Ice Cream 
One quart milk and one quart cream, three quarters of a pound of 
sugar. Beat whites of four eggs and put in just before freezing. Whip 
the cream before freezing. This makes three quarts.—Mrs. Erwin, 
Morganton. 
Ice Cream 


One quart whipped cream, one quart fresh milk, two small cups of 
sugar, two eggs, well beaten. Boil the milk and to it add the beaten 
eggs and sugar. Let it cool; then flavor and freeze. When half 
frozen add the quart of whipped cream.—Miss Mary Hodgin. 


Maple Parfait 


Three-fourths of a cup of boiling hot maple syrup, eight egg yolks, 
one pint of double cream. Beat yolks light and creamy, over them 
pour the hot syrup, put in a double boiler and cook until thick. Add 
one teaspoon of vanilla, beat until cold, then fold in the stiffy whipped 
cream. Pack and freeze. If not to be moulded add the cream unwhip- 
ped, stirring it in well, and freeze as for ice cream. A few chopped 
nuts are a nice addition—Mrs. W. H. Allen, Nashville, Tennessee. 


iy 














seventy-four THE TWIN-CITY HOUSEWIFE 





Nut Bisque 

Make a syrup of one and one-fourth cups of sugar and one gill of 
water boiled five minutes. Pour this while boiling hot over the beaten 
yolks of eight eggs and cook over boiling water. Whisk constantly 
for ten minutes or from ten to twenty if not stiff. Stir in one quart of 
whipped cream flavored with vanilla. Add one-fourth pound of shelled 
and grated nuts. Pack into a watertight mould, pack ice and salt 
around it and let freeze four hours at least; eight or ten is better.— 
Mrs. A. A. Springs. 

Peppermint Cream 

One quart cream, two quarts milk, one and a half pounds striped 
peppermint candy, one egg, one tablespoon flour. Put candy in milk, 
let stand awhile, put on stove and heat. Moisten flour with a little 
milk, rub until smooth, add to the milk and cook until it begins to 
thicken; next add the well beaten egg and freeze.—Mrs. Geo. P. Pell, 
Raleigh. 


Stanley Parfait 
Into one pint of stiff whipped cream stir one-half cup each Maras- 
chino cherries and English walnut meats, and one-fourth pound of 
marshmallows cut fine. Flavor with sherry or vanilla. Place in free- 
zer, surround with equal parts of ice and salt and let stand three or 
four hours. This will serve eight——Miss Ella Hinshaw. 


Strawberry Mousse 

Soak one and one-half tablespoons of granulated, or one-fourth box 
of Chalmer’s gelatine in a little cold water. Mash one quart straw- 
berries through fine sieve, and add the gelatine to one-half cup of this 
juice; heat until gelatine is thoroughly dissolved, but do not boil. Add 
this to rest of juice, set in pan of ice water and stir until it begins to 
congeal, and fold in one quart of cream which has been whipped until 
very stiff. Put in mold, cover, pack in ice and salt and let stand four 
hours. Other fruits, strong coffee, melted chocolate, or nuts may be 
used instead of strawberries.—Mrs. Frank McNieve. 


Pineapple Mousse 
From a can of sliced pinapple drain off one cup of juice, sweeten 


with one-half cup sugar and boil until it threads. To this add one 
tablespoon gelatine which has been dissolved in one-fourth cup cold 
water, and when cool add two tablespoons lemon juice, one pint of 
cream which has been whipped until stiff, and the pineapple cut into 
small pieces. Put into freezer, pack with ice and salt and let stand 
three or four hours but do not turn. When ready to serve pour hot 
water over can and the mousse can be easily slipped on a platter to 
serve.—Miss Rebecca March. 


Vanilla Ice Cream 
One quart cream, seven ounces of sugar, one-half a vanilla bean. 


Split the bean in halves, scrape out the seeds and rub them into the 
sugar. Add this to half the cream and put in also the woody portion 
of the bean. Put in saucepan or double boiler over fite, stirring until 
the sugar is dissolved and the cream hot. Strain through a coarse 
sieve and stand aside to cool. When cool add the remaining cream and 
freeze.—Mrs. Robert Lassiter, Charlotte. 


Violet Parfait 


Boil one cupful of sugar and one-half cupful of water to the soft- 
ball stage, and pour it on the beaten whites of three eggs. Beat until 
cold. Flavor with one scant teaspoon of violet extract and fold in one 
pint of cream beaten solid. Turn into a mold and, bury in ice and salt 


iE four hours. Serve with a border of whipped cream and candied 
violets. 


/ 


THE TWIN-CITY HOUSEWIFE seventy-five 








Puddings 


Bird’s Nest Pudding 
Peel and core enough apples to fill a pudding dish; fill centers with 
raisins, currants and citron; flavor with cinnamon, and after sprink- 
ling with sugar, pour in water and let bake, not too soft. When done 
make a sponge cake batter, flavor with vanilla and pour on top. Let 
this bake; then serve with any good, rich sauce.—Mrs. C. B. Watson. 


Blackberry Pudding 
One pound sugar, one-half pound butter, one-half pound flour, six 
eggs; mix and put in oven to bake. When it is hot stir in one quart of 
blackberries.—Mrs. Frank Miller. 


Brown Betty 
Put into baking dish a layer of chopped apples, and a layer of 
toasted bread crumbs; cover with brown sugar, smal] pieces of butter, 
and ground cinnamon, then another layer of apples and so on until the 
dish is filled. Serve hot or cold, with whipped cream or sauce.—Mrsg. 
C. L. Summers. 


Chocolate Pudding, No. 1 
Let one quart of milk come to a boil and while hot add a piece of 
butter the size of a walnut. When cool add the well-beaten yolks of 
five eggs, seven tablespoons of grated chocolate, two teaspoons of 
vanilla, and sugar to taste. Bake in a hot oven thirty-five minutes. 
Use the whites of the eggs beaten with one cup of sugar as a meringue. 
—Mrs. G. W. Coan. 


Chocolate Pudding, No. 2 


One quart milk, four eggs, two tablespoons corn starch, one-half 
cup sugar, two ounces chocolate, one teaspoon vanilla. Put milk on to 
boil, moisten corn starch with a little cold milk and add to the boiling 
milk. Stir and boil for five minutes; add chocolate. Beat yolks of 
eggs and sugar together until light and add to the boiling milk. Take 
from fire, add vanilla and pour into a glass dish. Beat whites of eggs 
well, add to them two tablespoons powdered sugar and heap on top of 
pudding—Mrs. J. A. Neely. ¢ 


Steamed Chocolate Pudding 
One square chocolate, butter size of walnut, one-half cup each of 
sugar and sweet milk, one beaten egg, one cup flour, one teaspoon 
baking powder. Steam one and a half hours. 
Sauce: Butter size of an egg creamed with a cup of confection- 
ers’ sugar. Add one well-beaten egg and flavoring.—Mrs. J. L. Graham. 


Cocoanut Pudding 
Two cups sugar, one cup sweet milk, one-half cup butter, one 
cocoanut, six eggs. If not liked so rich use one cup of bread crumbs 
soaked in the milk. 


Coffee Cake 

Two cups of flour, one cup of brown sugar, one-half cup of butter, 
one-half cup molasses, one-half cup cold coffee, two eggs, one teaspoon- 
ful each mace, cloves and cinnamon, one teaspoonful soda dissolved 
in one-half cup sour milk. Serve hot with sauce.—Mrs. J. F. Cannon, 
Concord. 








seventy-six THE TWIN-CITY HOUSEWIFE 





Fig Pudding 


One-half pound grated bread crumbs, one-half pound of figs, cut 
fine, one-half pound brown sugar, one-half pound fresh suet or butter, 
two cups sweet milk, three eggs and one teaspoon of mace. Boil in a 
form four hours. Serve hot with wine sauce.—Mrs. McKoy, Wilmington. 


French Batter Pudding 


Beat eight eggs separately, add nine tablespoons flour with which 
has been sifted three teaspoons baking powder and one level teaspoon 
salt; to this add gradually one quart of milk. Grease a deep pan and 
bake slowly. Serve hot with the following sauce. 

Sauce: Cream together one pound pulverized sugar and two 
tablespoons butter, add one egg well-beaten and one wineglass of 
brandy.—Mrs. G. A. Follin. 


German Peach Cake 


Beat two eggs without separating, add to them one cup peach 
liquor from canned peaches, one and one-half cups flour, one table- 
spoon melted butter, one heaping teaspoon baking powder. Mix well 
and turn into a greased pan. Take the halves of the peaches and press 
gently into the batter, rounded side up. Dust thickly with powdered 
sugar, and bake in a quick oven twenty minutes. Serve warm with 
hard sauce.—Mrs. F. G. Schaum. 


Kiss Pudding or Cup Custard 


Boil one quart sweet milk in custard kettle, stir into it four 
heaping tablespoons sugar and four of corn starch dissolved in a little 
cold water or milk, and added to the well-beaten and strained yolks 
of four eggs. Have the whites of eggs beaten to a stiff froth with one 
cup pulverized sugar and one teaspoon vanilla. Pour custard into a 
pudding dish or small custard cups, place in oven and let remain until 
set. Spread whites over top, and return to oven until a delicate brown. 


Lemon Pudding 
Juice and rind of two lemons, two cups of sugar, one of milk and 
two tablespoons of corn starch or flour. Yolks of six eggs. Beat 


whites with eight tablespoons of sugar, spread on top and brown.— 
Mrs. M. F. Martin. ; 


Lightning Pudding 
Sift together one cup each flour and sugar and one teaspoon bak- 
ing powder. Into a teacup one-third full of melted butter break two 


eggs, and fill cup with sweet milk. Beat all together well, bake and 
serve hot with sauce. 


Orange Pudding 


Three large oranges pared and cut in pieces an inch square. Put 
in bottom of pudding dish and Sweeten with half a cup of sugar. Make 
plain corn starch pudding and pour over the oranges. Cover this 
with meringue made from whites of the eggs and brown in oven. 
Serve very cold.—Mrs. G. K. Smith. 


Pineapple Pudding, No. 1 
One pint grated pineapple, one cup of sugar, four eggs (beaten 
together), one cup of cream or rich milk. Stir all well together and 
pour into a buttered mould. Set mould in pan of warm water and 


bake until firm and brown. Serve with whipped cream—Mrs. A. H. 
Eller. | 





THE TWIN-CITY HOUSEWIFE seventy-seven 





Pineapple Pudding, No. 2 


Line a baking dish with slices of sponge cake, lady fingers, or any 
plain cake and over it pour a can of grated pineapple. Make a thick 
custard of one quart of sweet milk, yolks of three eggs, and one cup 
sugar and flavor with vanilla. Pour over the pineapple and cake while 
hot. Make meringue of egg whites, put over the pudding and brown 
slightly. This can be served hot or cold.—Mrs. R. H. Latham. 


Plum Pudding—No. 1 


Hight eggs, one pound each raisins, currants, and suet, one and a 
half pounds bread crumbs, one apple, one nutmeg, sugar to taste, a 
little brandy, a little salt, two teaspoons ginger, milk enough to make 
thin batter. Steam from three to five hours.—Mrs. F. S. Vernay. 


Plum Pudding—No. 2 


One pound raisins, one-half pound currants, one-quarter pound 
citron. Flour the fruit well. Use the inside of a ten-cent loaf of bread, 
pulverized fine; one-half pound of beef suet, chopped very fine, and 
dredged with flour; sugar and salt to taste, one pint of fresh milk, six 
eggs well beaten. Boil pudding six hours in mould, covered tight on 
top, so as not te admit of any moisture penetrating to the batter. 
Serve hot with both hard and liquid sauce.——Mrs. James A. Gray. 


English Plum Pudding 


Three fourths cup of suet, one pound sugar, one and one-half 
pounds of bread crumbs, one and one-half pounds currants, one and 
one-half pounds raisins, one pound citron, twelve eggs well-beaten, 
one pint of sweet milk, juice of three lemons, one heaping teaspoon salt, 
one handful of flour, one teaspoon baking powder in flour, one table- 
. Spoon cinnamon, one-half tablespoon cloves, one glass wine, one glass 
brandy. Mix suet and sugar first, then add fruit, crumbs, flour, brandy, 
spices milk and eggs in order named. Mix evenly with the hand. 
Grind suet in a meat chopper (a sausage grinder will not do), or it 
can be chopped fine with a knife. Steam eight hours. Serve with 
brandy sauce. 

Sauce: Cream together one cup of sugar and one-half cup of 
butter. When light and creamy, add the well-beaten yolks of four 
eggs. Stir into this one wineglass of wine or brandy, a pinch of salt 
and one large cupful of hot milk or cream. Beat this mixture well, 
place in a double boiler over the fire and stir until it cooks sufficiently 
to thicken like cream. Be sure that it does not boil—Mrs. Geo. S. 
Norfleet. 


Potato Pudding 


Three-quarters of a pound of raw sweet potatoes grated, four eggs, 
butter the size of a walnut, one pint of sweet milk, three tablespoons 
of flour, half pound of sugar, spices to taste. Bake very slowly. To 
be eaten when cold or hot.—Mrs, E. Lott. 


Prune Pudding 


Soak sixteen prunes over night, drain off water next morning, put 
in fresh water and boil until tender. Dip out of water and drain, 
clip fine with scissors; add one cup of English walnuts and pecans, 
and six tablespoons powdered sugar. Beat the whites of six eggs 
very stiff and fold in lightly. Put into a well buttered pan, place this 
in a larger one of boiling water and bake twenty minutes in a moderate 
oven. Serve cold with whipped cream sweetened and flavored with 
vanilla.—Miss Rebecca March, Dallas, Texas. 








seventy-eight THE TWIN-CITY HOUSEWIFE 





Raisin Puffs 


One cup chopped raisins, two eggs beaten light together, one cup 
milk, two tablespoons melted butter, two cups flour, three teaspoons 
baking powder. Fill greased custard cups half full. Steam half an 
hour. Serve with lemon sauce.—Miss Jennie Bingham, Statesville. 


Rice Pudding 


Three-fourths cup rice put in a double boiler with enough water 
to keep from burning. When done add a tablespoon of butter, a cup 
of white sugar, two eggs, as much milk as necessary to thin, and a 
pinch of powdered mace.—Mrs. L. M. M. 


Tapioca Pudding, No. 1 


Wash a teacup of tapioca, and put to soak for one-half hour. 
Pour over it a quart of milk, and let stand on the back of stove until 
warm. Add a teacup of sugar, a tablespon of butter, and four well- 
beaten eggs. Flavor to taste. Turn into a pudding dish, and bake 
three-fourths of an hour in hot oven. Serve hot or cold.—Mrs. W. M. 
Hendren. 


Tapioca Pudding, No. 2 


Soak three tablespoons tapioca for three hours at least. Put a 
pint of milk in double boiler to cook and when it boils add the tapioca 
and cook ten minutes. Add to the milk the yolks of three eges and 
one-half cup sugar thoroughly beaten together and a pinch of salt. 
Cook about five minutes, or until it thickens well. Flavor with 
vanilla, pour into a pudding dish, cover with a meringue and bake a 
light brown.—Mrs, Robert Lassiter, Charlotte. 


Suet Pudding 


One cup molasses, one-half cup sugar, one cup sweet milk, one cup 
suet chopped fine, one cup raisins, one-half cup each of currants and 
of almonds blanched and chopped, two and a half cups flour, one 
rounded teaspoon soda, one teaspoon each salt and cinnamon, one-half 
teaspoon each cloves and nutmeg. Steam about one and a half hours. 
Serve hot with hard sauce—Mrs. G. K. Smith. 


Velvet Pudding 


One quart milk, five eggs, two-thirds of a cup white sugar, one 
teaspoon vanilla (or flavor with sherry if preferred), three light table- 
spoons corn starch. Mix corn starch in cup of cold milk and put 
remainder of milk on to get very hot. Add beaten yolks of eggs to hot 
milk, then the corn starch and beat thoroughly with egg beater. Take 
from fire and beat very lightly. Put in baking dish, beat egg whites 
stiff and add to them two-thirds of a cup of white sugar. Drop on pud- 
ding by large ‘spoonfuls and bake in quick oven.—Miss Pauline Cox. 


Washington Pudding 


Beat four eggs well (separately), cream one-half teacup of butter,, 
one and one-half teacups of sugar, soak one cup of bread crumbs in 
milk enough to cover them. Add the sugar and butter to the eggs, 
then the crumbs last. Add one pound raisins and a glass of wine. 
Bake, and when done spread the beaten whites over top and let brown. 
—Mrs. C. M. Thompson, Lexington. 





THE TWIN-CITY HOUSEWIFE seventy-nine 





Sauces 


Caramel Sauce 


One small cup of butter, one cup of brown sugar, one-half cup of 
cream or water. Boil all together until thick. Beat well and place 
where it will keep hot. 


Butterless Sauce 


One-half cup of sweet milk, one cup sugar, yolks of two eggs. Put 
the milk in a double boiler and when hot add the yolks of the eggs 
and sugar well beaten together. Boil until as thick as custard, take 
from the stove and when cool add the flavoring. Just before serving 
beat whites to a stiff froth, with one tablespoon of powdered sugar 
and add to the sauce.—Mrs. P. H. Hanes. im 


Foaming Sauce 


Cook together one cup sugar, one-half cup each of butter, water, 
and wine or brandy. When sugar is thoroughly melted add a rounding 
tablespoon of flour dissolved in a little cold water and let boil a 
Minute. Have ready the white of an egg well-beaten and pour the 
mixture over it, beating constantly.—Mrs. W. E. Franklin. 


Hard Sauce 


Cream together butter and sugar; add a little very thick cream; 
flavor to taste. Serve with any hot dessert needing rich sauce.— 
Miss Mary Hodgin. 


Lemon Sauce 
One egg, one cup sugar, one tablespoon each of butter and flour, 
one pint boiling water. Flavor with rind and juice of one lemon.— 
Miss Jennie Bingham, Statesville. 


Nog Sauce 


Beat white of one egg until stiff, add yolk and beat again. Mix 
one-half cup milk and three-fourths cup of cream, sweeten with four 
tablespoons powdered sugar, stir until sugar is dissolved and add grad- 
ually to the egg. Mix thoroughly, flavor with a teaspoon of vanilla and ~ 
two tablespoons sherry and it is ready to serve——Mrs. C, L. Carroll. 


Rich Sauce 
One cup powdered sugar and one-half. cup butter beaten to a 
cream. Add one egg, white and yolk beaten separately, and one wine- 
glass of brandy. Place over a kettle of boiling water, and stir rapidly 
a few minutes.—Mrs. W. M. Hendren. 


White Sauce 
Whites of two eggs, not beaten, one cup of white sugar beaten into 
them; add one teaspoon of vinegar and beat well, then add three table- 
spoons of wine. Just as it goes to the table add two-thirds of a cup of 
sweet cream. Nice for pudding, also for berries, canned peaches, etc.—S. 








eighty THE TWIN-CITY HOUSEWIFE 





| Wiles and Custards 


If you want good pastry don’t fail to have shortening cold enough 
to be quite firm, and chop with a knife through the flour until there 
are no lumps, not using the fingers, as the heat from the hands will 
melt the shortening and make pastry heavy. Mix with a spoon, using 
ice water, and if possible keep dough on ice several hours before using. 
Do not knead but pinch off a piece the size wanted and roll lightly, 
never toward but always from you. Do not use the small pieces left 
around the edges of a pie to make another crust if you wish it partic- 
ularly nice as the kneading them with the fresh piece will make the 
whole tough. These pieces may be roiled thin and baked as crackers, 
or rolled, sprinkled with grated cheese and a little cayenne, folded and 
rolled again, and cut into oblong pieces for cheese straws. 


Plain Pastry (For Pie Crust) 


One and a half cups flour, one-fourth cup lard, one-half cup ice 
water, one-half teaspoon salt. This is enough for one pie. 


Patty Shells 


Puff Paste: Make a rich dough of one-half pound each of butter 
and flour, one-half teaspoon salt, and ice water to make stiff dough. 
Have butter very firm and cut only about one-sixth of it through the 
flour.. Handle with fingers as little as possible. When dough igs 
mixed, pat and roll lightly in pieces a little wider than long, and one- 
fourth inch thick. Spread dough with one-sixth of shortening, fold 
over, and press edges firmly together to enclose as much air as pos- 
sible. Roll to about same shape and thickness as the first time, use 
another one-sixth of the butter, fold and roll, repeating until all short- 
ening is used. Put on ice or in cold place until thoroughly chilled. 

Shells: Roll puff paste nearly half an inch thick and cut out with 
biscuit cutter, (not too small), dipped in flour. With a smaller cutter, 
cut half through each, making ring in center. Cover tin baking sheet 
or bottom of biscuit pan with two thicknesses of brown paper and 
place rounds of dough upon it leaving space between so they will not 
touch. Bake in hot oven for about half an hour. Take from oven, 
remove round section of crust from center and put aside for covers; 
scoop out centers and shells are ready to fill. If baked ahead of time 
they should be reheated before using. The rich half baked dough 


removed from centers may be used on top of any dish requiring but- 
tered crumbs. 


Apple Custard 


One-half pound each of stewed apples and sugar, one-fourth pound 
of butter, six eggs—Mrs. Jane Hanes 


. 


Banana Pie 


Line a pie tin with rich crust and bake. Fill the crust with sliced 
bananas over which has been squeezed a little lemon juice, and pour 
over it a custard made as follows: One cup of milk, one-half cup 
sugar, yolks of two eggs, two tablespoons of flour. Boil until thick. 
After pouring this over the bananas in crust add a meringue of the 
well-beaten whites and Sugar. Set in oven and brown. In place of 


the banana—strawberries, grated pineapple, or any other fruit liked 
may be used.—Mrs. R. C. Click. 


—— 





eighty-one THE TWIN-CITY HOUSEWIFE 





Banana or Pineapple Tarts 

Make good pastry and bake in inverted patty pans, after pricking 
in several places. When cold fill with sliced bananas, or grated pine- 
apple. Place on each a large spoonful of stiff whipped cream flavored 
with vanilla. 

Buttermilk Custards 

One tablespoon of butter creamed with one tablespoon of flour, 
one cup sugar, two eggs beaten separately, one cup buttermilk and a 
pinch of soda. Flavor to taste.—Mrs. P. W. Crutchfield. 


Butter Scotch Pie 


Two cups brown sugar, two tablespoons flour, butter size of an 
egg. Mix these together, then add two and one-half cups boiling 
water. Lastly add the yolks of two eggs. Let this boil until thick, 
stirring all the time. Flavor to taste and pour in crust, which has been 
baked first. Beat the whites of the eggs to a stiff froth and add a little 
sugar. Spread this over the top of the pie and place in oven to brown. 
—Mrs. W. L. O’Brien. 

Brown Sugar Pie 

One cup brown sugar, one tablespoon of butter, yellows of three 
eggs. Cream well and bake in pie crust. Flavor with vanilla.—Mrs. 
H. EH. Jenkins. 

Caramel Custard 

. Yolks of four eggs well-beaten, two cups brown sugar, two heap- 
ing tablespoons flour, two cups sweet milk. Beat all together thor- 
oughly and cook in double boiler until very thick. Line tins with 
‘good pastry, bake, pour in custard, cover with a meringue made of the 
whites beaten to a stiff froth and sweetened. Set in stove and brown. 
—Mrs. T. B. Crawford. 

Chess Cakes 

Yolks of seven eggs, one-half pound each of brown and white 
sugar, a scant half pound butter. Flavor with lemon. Do not stir or 
beat but with a knife cut ingredients together until free from lumps. 
Bake in patty pans lined with rich pastry.—Miss Sallie Hanes, Mocks- 
ville. 

Citron Tarts 
- Yolks of six eggs, one-half pound butter, three-fourths pound of 
sugar, one teaspoon ground orange peel. Line tart tins with rich pie 
crust. Put a spoonful of the mixture in each and bake.—Miss Gertrude 
Siewers. 
Cocoanut Pie 

Take one-half pound of grated cocoanut, one-half pound fresh but- 
ter, one-half pound powdered sugar, one wineglass of brandy, four eggs 
beaten separately, to the utmost, two teaspoons lemon juice and two 
teaspoons of flavoring to taste. Rub butter and sugar to a smooth cream, 
whip in the brandy and lemon juice, stir in the beaten yolks and lastly 
the cocoanut, alternately, with the whites. Bake in open shells of the 
finest puff paste.—Mrs. C. Buford. 


Frangipani Tartlets 
Put one-fourth cup cream and one tablespoon flour in a small sauce- 


pan and stir until smooth. Place on the fire a few minutes to cook 
the flour, stirring all the time. Remove from fire and when cool add 
four tablespoons powdered sugar, one tablespoon each sherry, orange 
water, grated lemon rind, and chopped citron and yolks of four eggs. 
Set the saucepan in another pan containing hot water and cook, stirring 
constantly until the mixture has become a thick cream. Fill tartlet 
shells that have been previously baked from good pastry, with this 
cream and over the top spread a meringue. If you like, sprinkle the 
meringue with chopped almonds and finely cut citron, and place a 
cherry cut in half in the center. Brown meringue in oven. These are 
delicious.—Mrs. Wm. Nissen. 





Aa ™ 





cig hty-two THE TWIN-CITY HOUSEWIFE 





Kentucky Pudding 


Three eggs, two and one-half cups of sugar, three-fourths of a cup 
of butter, one cup of cream, three tablespoons of flour, one teaspoon of 
essence of lemon. Bake in one crust.—Mrs. J. B. Moseley. 


Lemon Pie, No. 1 


The grated rind and juice of one lemon, yolks of three eggs, one- 
half teacup sweet milk, one tablespoon corn starch, one cup sugar, a 
little butter. Beat all togther and bake in tins lined with rich crust. 
Beat the three whites, adding one-half cup fine sugar; place on pies 
when done and brown in the oven. This makes two nice pies.—Mrs. 
W. L. Stage. 


Lemon Pie, No. 2 


Rind and juice of two lemons, two cups sugar, one cup of milk, 
two tablespoons of corn starch, yolks of six eggs. Bake in crusts. 
When done take out and pour over the top the whites of the eggs, 
beaten very stiff, with eight light tablespoons of powdered sugar. Put 
into the oven until a light brown. This makes two pies.—Mrs. W. P. 
Sandridge. 


Lemon Pie, No. 3 


Line pie tin with good pastry, prick in several places with fork 
so it will not puff up, and bake. Make a custard of one cup milk, one- 
half cup sugar, well-beaten yolks of two eggs, and two tablespoons of 
flour. Cook until very thick, flavor with grated rind and juice of one 
lemon, and pour into the baked crust. Have whites beaten very stiff 
with a little sugar and fold gently into the mixture, or if preferred, 
they can be used as a meringue. Place pie in oven and brown. 


Mince Pie 


Place between two rosette wafers a spoonful of hot mince meat, 
and serve as an individual pie. 


Orange Short Cake 


Make a dough of two cups flour, one cup shortening, two teaspoons 
baking powder, one-half teaspoon sugar, a pinch of salt and two-thirds 
of a cup of milk or water, or milk and water. Line pie tin as for a pie, 
only thicker. Spread a little shortening on and then put on top layer 
which should just fit in center so it can be lifted off. Sprinkle top 
with a little granulated sugar, roll in lightly, and bake. 

Filling: Grate yellow rind from two oranges. To this add a 
tablespoon flour, a cup of granulated sugar, a small ‘piece of butter, 
and a pinch of salt. Pour over this a pint of boiling water. Let boil up 
and set aside to cool. Cut up the pulp of the orange in small bits and 
sweeten with a cup of granulated sugar. When crust is cooled off 
lift up top and put in the orange with a tablespoon of the sauce. When 
served pour on remainder of sauce.—Miss Ida Clifton Hinshaw. 


Potato Custard \ 


One egg, white and yellow beaten separately, one-fourth cup-butter, 
one-half cup each sugar and of boiled and mashed sweet potato, one- 


fourth cup sweet milk. Flavor with brandy and bake in pie tin lined 
with good pastry. ; 


Pumpkin Pie 
To one pint of stewed pumpkin add one quart of sweet milk, three 
well-beaten eggs, and sweeten to taste with brown sugar. Flavor with 
one teaspoon each of cinnamon and ginger; nutmeg may be added and 


& small teaspoon of salt. If the milk is not very rich add a small tea- 
spoon of butter.—Mrs. P. H. Hanes. 








THE TWIN-CITY HOUSEWIFE cig hty-three 





Raisin Pies 
One pound raisins, one-half pound sugar, yolks of six eggs, one- 
fourth pound butter, one cup meal mush, one teaspoon each of mace 
and allspice. Stone ~aisins and stew them until tender. Put the 
sugar, butter and eges together, add the raisins and last the hot mush. 
Whip the whites of the eggs stiff with six tablespoons of sugar for a 
meringue. Bake in two crusts.—Mrs. McKoy, Wilmington. 


Silver Pie 


One large Irish potato, peeled and grated, one cup of sugar, one 
cup of boiling water, rind and juice of one lemon, one tablespoon corn 
starch well-beaten white of one egg. Bake in crust. A meringue can 
be added if liked.—Mrs. M., Asheville. 


Strawberry Shortcake 
Four eggs one and one-half cups of flour, one cup of sugar, three- 
fourths of a cup of sweet milk, one-half cup of butter, one teaspoon of 
baking powder. Bake in sheets, spread with berries and sugar. Stack 


like a layer cake. Make a nice butter sauce, thicken with mashed 


berries while hot and pour over cake.—Mrs. C. J. Watkins. 


Strawberry Shortcake 


Two heaping teaspoons of baking powder sifted in one quart of 
flour, a scant half cup of butter, two tablespoons of sugar, a pinch of 


‘salt, and sweet milk or water to make a soft dough. Roll almost as 


thin as pie crust. Put one layer in a baking pan, and spread with a 
little butter upon which sprinkle a bit of flour. Add another layer, 
and so on until all the crust is used. Bake about fifteen minutes in a 
quick oven. Turn out upside down. Take off a layer, spread with 
strawberries which have been sweetened, then another layer and so 
until all are used. Serve with whipped cream..—Miss Jennie Bingham. 


Washington Pie 


Two eggs well-beaten, one and a half cups fine granulated sugar, 
two tablespoons melted butter, one cup milk, two full cups flour, two 
teaspoons baking powder. Bake in pie plates, having batter an inch 
thick before baking. When cold split and put together with the fol- 
lowing: 

Filling: Boil one and a half cups of milk and to it add one egg 
and two tablespoons sugar beaten together, and one tablespoon corn 
starch. Flavor to taste. Chocolate, shredded orange, or grated cocoa- 
nut are nice in the filling.—Miss Sutton, Washington, D. C. 














THE TWIN-CITY HOUSEWIFE eighty-four 


Cakes 


Some Rules For Cake Making 


Have eggs and butter perfectly fresh. 

Always separate whites and yolks of eggs unless the recipe directs 
otherwise. 

Measure everything before beginning. 

Do not use a tin basin, as it discolors the materials. 

Beat butter to a cream before adding the sugar, then beat until 
very light before adding the well-beaten yolks of the eggs. Add the 
milk and the flour, the latter only a little at a time, mixing well be- 
fore adding more. Sift the baking powder into the last cup of flour. 
Last of all add the stiffy-beaten whites stirring only enough to mix 
them well with the batter. 

Have pans well greased beforehand, and in putting batter into 
them be careful not to touch sides or bottom with the spoon or the 
cake will stick. It is well to line the pans with greased paper for fruit 
cake, pound cake, or any cake rich in butter. 

Loaf cakes should be baked in a moderate oven. Layer cakes 
may be baked more quickly. 

Do not jar the stove or open and close the oven door for some 
time after the cake is put in. If necessary to look at a cake while 
baking do it as quickly as possible, and open and close the door 
carefully. 

When a cake is done, turn it out gently on a cake sieve and do 
not handle it while hot. If cake should stick, a damp cloth laid over 
the bottom of the inverted pan will sometimes remedy it. 


Angel Food 


One coffee cup flour (measured after being sifted once); put in this 
one teaspoon cream tartar and sift five times. One and one-half cups 
granulated sugar sifted once, whites of eleven eggs beaten to a stiff 
froth. Put sugar in eggs, a tablespoonful at a time, and stir lightly; 
flavor to taste and stir in flour same as sugar. Do not stir more than 
is necessary to mix the ingredients. Put ungreased paper in bottom 
of pans. Do not allow the batter to stand, but pour in pan immediately 
and bake in a moderate oven forty minutes. When done turn upside 
down while in pan and let cool.—Mrs. Brandenburg. m 


Apple Sauce Cake +, 


One cup sugar creamed with half a cup of butter, one-half teaspoon 
each of salt, cinnamon, cloves and nutmeg, one cup seeded raisins, 
chopped, one teaspoon soda dissolved in one cup unsweetened apple 
sauce and let foam over contents of bowl. Beat well and add one and 
three-fourths of a cup of flour into which a scant teaspoon of baking 


powder has been sifted. Last add one egg beaten light. Bake in 
moderate oven.—Mrs. G. K. Smith. 


Blackberry Jam Cake 


One cupful of blackberry jam, one cupful of white sugar, one-half 


cupful of butter, one-half cupful of sour cream, two and one-half cup- 
fuls of sifted flour, the whites of four eggs, beaten stiff, one teaspoon- 
ful of soda, one teaspoonful of cinnamon, one nutmeg, grated. Bake 


in layers, put together with white icing, and sprinkle thickly with 
raisins. 








THE TWIN-CITY HOUSEWIFE eighty-five 





Bride’s Cake 
Whites of twelve eggs, three cups sugar, one small cup butter, one 
cup sweet milk, four cups flour, one-half cup corn starch, two tea- 
spoons baking powder, essence of lemon to taste. By adding one cup 
of citron cut very thin and dusted with flour you have a nice citron 
cake.—Mrs. H. L. Riggins. 


Chocolate Cake 


Two cups yellow sugar, one cup butter, one cup sweet milk, with 
one-half teaspoon soda, one cup grated Baker’s chocolate, five eggs 
(leaving out the whites of two), three cups flour. Beat butter and 
sugar to a cream, add milk, eggs, chocolate, and lastly the flour. Bake 
in layers. Make a soft frosting of the whites of two eggs and two 
cups granulated sugar. Boil the sugar with water until it can be 
rolled into a ball, then pour over the well-beaten whites. Flavor and 
beat until cool—Mrs. Brandenburg. 


Chocolate Cake 


One cup grated chocolate, one cup sugar, one-half cup milk, yolk 
of one egg. Boil all together until it thickens. While this mixture 
is cooling make a cake of one cup of sugar, one-half cup butter, one- 
half cup milk, two and one-half cups flour (measure after it is sifted), 
two teaspoons baking powder, one teaspoon of vanilla, four eggs beaten 
separately. Beat this batter very light and add the chocolate mixture 
if perfectly cold. Bake in four layers, and put together with boiled 
icing —Mrs. Edgar Vaughn. 


Chocolate Cake 


Two cups brown sugar sifted and creamed with half a cup of 
butter. Mix in the beaten yolks of four eggs, and half a cup of milk 
in which a scant teaspoon of soda has been dissolved. Stir in two cups 
of flour, half a cake of melted chocolate, and the beaten white of four 
eggs. If too stiff put a little hot water in the pan in which chocolate 
was melted and mix in the batter. I use a soft fudge for filling.— 
Mrs. G. EH. Webb. 


Chocolate Cake 

One cup butter, two cups sugar, two and a half cups flour, four 
eggs, one cup sour milk, one tablespoon (not rounded) of soda dis- 
solved in an tablespoon or more of hot water, three-fourths of a cake 
of chocolate melted and added to batter. 

Filling: Two cups brown sugar, one-half cup sweet milk, lump 
of butter size of an egg, one-fourth of a cake of chocolate grated or 
shaved fine. Boil until the proper consistency, pour over ten marsh- 

llows and stir until dissolved. When cool enough spread between 
layers and on outside of cake.—Mrs. J. L. Sheek, Mocksville. 


Delmonico Cake 
One cup butter, two and one-half cups powdered sugar, three 
and one-half cups flour, one cup milk, two and one-half teaspoons 
baking powder sifted with fiour. Whites of six eggs well beaten. 
Flavor to taste-—Mis Gertrude Siewers. 


Devil’s Food Cake 

One-half cup butter, one cup sugar, yolks of two eggs, one cup 
buttermilk into which put one teaspoon soda, two cups flour, two table- 
spoons cocoa dissolved in one-half cup hot water, whites of two eggs, 
well-beaten, one heaping teaspoon baking powder. 

Filling: ‘Two teaspoons cocoa, one cup or more of sugar, butter 
size of an egg, one-half cup cream or milk. Cook all together. After 
taking from stove add one teaspoon of vanilla—Miss P. H. Church. 











eighty-six THE TWIN-CITY HOUSEWIFE 


Devil’s Food 
Cook together until the consistency of cream one cup grated choc- 
olate, one-half cup brown sugar, and one-half cup milk. Take from fire 
and add the yolk of one egg; flavor with vanilla. When cool add above 
mixture to following batter: One cup each butter and sugar, creamed 
together, three eggs, one-half cup cold coffee in which dissolve one 
teaspoon soda, two cups flour—Mrs. Louis Owen. 


Feather Cake 


Two cups sugar, three cups flour, one small cup butter, one cup 
sweet milk, three eggs, three teaspons Royal baking powder and one 
teaspoon lemon juice or extract.—Mrs. C. H. Fogle. 


Fruit Cake 


Twelve eggs, one pound each of flour, butter, brown sugar, citron, 
currants, figs and dates one-half pound candied pineapple three pounds 
of layer raisins two large nutmegs, one-half ounce whole cloves ground 
fine, one pint wine, one-half pint of brandy. Seed the raisins, cut the 
fruit as fine as possible, and dredge with part of the flour. Cream, 
butter and sugar together, add the well-beaten eggs, flour, spices, wine 
and brandy. Turn into a well-greased mould boil for three hours, 
then put into a moderate oven and bake two hours.—Mrs. R. C. Click. 


Fruit Cake 


Two pounds best raisins, stoned, two pounds currants, one pound 
citron, twelve eggs, one pound each of butter, sugar and flour. Make 
batter as for pound cake. Before adding the fruit stir into the batter 
four and a half teaspoons of cream tartar, one-half teaspoon soda, one 
tablespoon each of cinnamon and white ginger, four teaspoons grated 
nutmeg, one large spoon of best molasses. .Dredge the fruit well in 
flour and add by degrees the fruit and half a teacup of brandy or 
whiskey. Bake slowly. This makes two nice cakes.—Mrs. W. L. Stagg. 


Fruit Cake 


One pound of flour, one pound sugar, three-fourths of a pound 
of butter, ten eggs, three pounds of raisins, one pound currants, one 
pound citron, one pound almonds blanched and powdered and one 
pound English walnuts. Dredge all the fruit and nuts thoroughly, 
but use extra flour, not disturbing the pound weighed out for the bat- 
ter. Two large nutmegs grated, three tablespoons cinnamon, two of 
cloves and one teaspoon of spice, one small teacup of brandy, a teacup 
of sherry and two tablespoons of extract of lemon. Make a batter as 
for pound cake, add the dredged fruits and nuts, with seasoning mixed 
in, then the lemon and brandy, and lastly the wine, with a teaspoon of 
soda stirred in and allowed to foam. Grease the mould thoroughly 
and line bottom with four or five layers of paper, likewise tie several 
thicknesses of same around the sides of mould. Lay a paper over the 
top and bake about four hours.—Mrs. L. A. Vaughn. 


Boston Gingerbread 


Cream together one cup each butter and brown sugar, add the well 
beaten yolks of four eggs, one cup of black molasses into which has 
been beaten one and a half teaspoons soda (not too full) one cup sour 
or buttermilk, three cups flour with which sift one and a half table- 
spoons ginger, one-half teaspoon each cloves, allspice, and nutmeg, 
and last the well beaten whites of the eggs. Stand in warm place 
fifteen minutes and then bake slowly three- quarters of an hour. Do 
not cut this gingerbread as it will make it solid and heavy. Make a 
mark with a knife and break with the hands.—Mrs. G. W. Maslin. 








THE TWIN-CITY HOUSEWIFE eighty-seven 





Cream Gingerbread 
One cup molasses, one-half cup sugar, one egg, one tablespoon each 
of ginger, cinnamon and nutmeg, one cup sour cream, one teaspoon 
soda, a pinch of salt, two tablespoons melted lard, two and one-half 
cups of flour. Pour into biscuit pan and bake; then cut in squares. 
—Mrs. T. A. Wilson. } 


Muster Gingerbread 
One quart molasses, one-quarter pound butter or lard, one-half pint 


thick milk, one ounce saleratus dissolved in the milk, one tablespoon 
each of ginger and cinnamon, one teaspoon cloves, three and one-half 
pounds flour. Roll one-half inch thick; cut in squares; wash with 
milk and molasses. Bake in tins. This recipe is nearly one hundred 
years old.—Mrs. R. M. Payne. 


Cambridge Gingerbread 

Melt one-third cup of butter and to it add two-thirds cup boiling 
water, one cup of molasses, one egg well-beaten, two and three-fourths 
cups fiour (measured after one sifting) mixed and sifted with one and 
one-half teaspoon soda, one-half teaspoon salt, one-fourth teaspoon 
cloves and one teaspoon each of cinnamon and ginger. Beat vigo- 
rously, turn into buttered and floured shallow pans and bake in mod- 
erate oven.—Mrs. W. L. O’Brien. 


Gold Cake 
Yolks of eight eggs, one cup sugar, one-half cup butter, one-half 
cup sweet milk, one and one-half cups flour, two teaspoons Royal 
baking powder stirred in to the flour—Mrs. C. H. Fogle. 


Honey Cake 
Cream together one-third cup of butter and one-half cup of sugar, 
add two eggs beaten separately, ore cup of honey, two cups flour, one 
and a half teaspoons baking powder, and one-third of a teaspoon of salt. 
—Miss Mary Hinshaw. 


Indians 
Mix together one-half cup each butter and flour, one cup of sugar, 
and two squares chocolate. Place on back of range or over gas turned 
very low and stir until chocolate is meltel. Add two well-beaten eggs, 
one cup chopped nuts, and vanilla to taste. Bake in biscuit pan and cut 
in squares when cool, before removing from pan.—Mrs. J. L. Graham. 


Japanese Cake 

One cup butter, two cups sugar, three cups flour sifted six times, 
five eggs, one cup milk, one teaspoon baking powder. Divide batter 
in half. Bake two layers plain and to the other half add one pound 
seeded raisins and one teaspoon each allspice, cinnamon and cloves. 
‘Roll raisins in flour. 

Filling: Juice and rind of two lemons, one cocoanut, two cups 
sugar, one cup boiling water. Put all in stewpan and when it begins 
to boil add one tablespoon corn starch. Cook until it drops in lumps 
from spoon. Ice cake on outside with white icing.—Mrs. Jas. G. Hanes. 


Jelly Roll 
Three eggs, one cup sugar, one and one-half cups flour, one tea- 
spoon baking powder, two tablespoons sweet milk. Bake in a quick 
oven, turn out on a cloth that has been dipped in hot water and wrung 
hard. Spread cake with jelly, and roll. .This is nice served with wine 
sauce, leaving off the jelly —Mrs. Samuel Blackburn. 


Ice Cream Cake 
One cup butter, two and one-half cups sugar, one cup sweet milk, 


four cups flour, five eggs and two teaspoons baking powder.—Mrs. 
Philip Hanes. 





eighty-cight THE TWIN-CITY HOUSEWIFE 





Lady Baltimore Cake 


One cupful of butter; two cupfuls of sugar; three and one-half 
cupfuls of flour; one cupful of sweet milk; the whites of six eggs; two 
level teaspoonsful of baking powder, and one teaspoonful of rosewater. 
Cream the butter; add the sugar gradually, beating continuously; then 
the milk and the flavoring; next the flour, into which the baking 
powder has been sifted, and lastly the stiffly beaten whites of the 
eggs, which should be folded lightly into the dough. Bake in three 
layer-cake pans, in oven hotter than it would have to be for loaf cake. 
To make the filling: Dissolve three cupfuls of granulated sugar in 
one cupful of boiling water; cook it until it threads then pour it over 
the stiffily-beaten whites of three eggs, stirring constantly. To this 
icing add one cupful of chopped raisins, one cupful of chopped nut 
meats, pecans preferred, and five figs, cut into very thin strips. With 
this ice both the top and sides of the cake. 


Loaf Cake 


Two cups butter, three cups sugar, six cups flour, six eggs; one-half 
cup cream, one-half teaspoon soda, one quart raisins, stoned, one cup 
yeast. Flavor with nutmeg and orange peel.—Mrs, A. B. Dangerfield. 


Nut Cake 


One-half cup butter, one and one-half cups sugar, three eggs, two 
and one-half cups of flour, one and one-half teaspons of baking powder, 
one-half cup sweet milk, one cupful of nuts after being shelled and 
chopped. Rub the butter and sugar to a cream, add the eggs beaten 
a little, then the flour sifted with the baking powder. Mix with the 
milk and nuts into a rather firm batter. Bake in square tins about 
thirty-five minutes. When done ice and cut in small squares and put 
half an English walnut on each square.—Mrs. F. G. Crutchfield. 


One-Egg Cake 


One egg, one cup sugar, two tablespoons butter, two-thirds cup 
sweet milk, one and one-half cups flour, one heaping teaspoon baking 
powder, sifted in flour, or one-half teaspoon soda, dissolved in two- 
thirds cup sour milk. Bake in biscuit pan. Turn out when done and 
sift pulverized sugar over it. Then cut in squares. Flavor with 
vanilla.—Mrs. J. L. Henly. 


Perfection Cake 


Three cups sugar, one cup butter, one cup sweet milk, three cups 
flour, one cup corn starch, whites of twelve eggs beaten stiff,, two tea- 
spoons cream tartar in flour, one teaspoon soda in half the milk. The 
corn starch should be dissolved in the other half of the milk and 
added to the well-creamed sugar and butter, then the milk and soda, 
flour, and whites of eggs.—Miss Augusta Watkins. 


Pound Cake 


One pound sugar, one pound flour, a light pound butter, one dozen 
eggs. Sift and dry the flour, pound and sift the sugar, wash butter until 
free from salt. Gradually add the sugar and butter alternately with 
the flour. Beat well and bake in a slow oven.—Mrs. J. W. Hanes. 


Queen Cake 


One cup of sugar, one-half cup butter, two eggs beaten together, 
one-half cup of sweet milk, two cups of flour, one teaspoon of baking 
powder. Make a paste as follows: One-half cup of sugar, one-half 
cup of milk, yolks of two eggs. Boil until thick. Cool, and stir in the 
cake batter. Flavor with vanilla. Ice with white icing. 





THE TWIN-CITY HOUSEWIFE eighty-nine 





Ribbon Cake 


One and one-half cups of sugar, one cup each of butter and milk, 
three eggs, two and a half cups of flour, one-half teaspoon soda, one 
teaspoon cream tartar, or one heaping teaspoon baking powder. Bake 
two-thirds of the batter in jelly cake pans; to the remainder add one 
cup rasins, chopped fine, one cup currants, one teaspoon each of nut- 
meg and cinnamon, two tablespoons molasses. Put an extra paper 
under the dark part. Place the dark between the two white layers 
and put together with the white icing.—Mrs. N. A. Barrow. 


Rocky Mountain Cake 
Whites of eight eggs, one cup butter, two cups sugar, three cups 


flour, three-fourths cup sweet milk, two teaspoons baking powder; 
flavor to taste. Bake in four layers. 

Filling: Make a boiled icing with the whites of three eggs, two 
cups sugar and one-half cup water. Let sugar and water boil without 
stirring until it makes a jelly when dropped into cold water. Then 
pour over beaten whites. Beat until nearly cold. Stir into icing five 
cents worth each of citron, currants, dates and figs, ten cents worth 
each of raisins and almonds, and one grated cocoanut. Fruit that 
requires seeding must be seeded and cut very fine with scissors. A 
small quantity of the cocoanut, citron and raisins (without being chop- 
ped), together with all the almonds, must be left out of icing to be put 
on the outside.—Mrs. Geo. T. Brown. 


Silver Cake : 
. Whites of eight eggs, two cups sugar, one-half cup butter, three- 


fourths cup sweet milk, three cups flour, two teaspoons Royal baking 
powder mixed in the flour.—Mrs. C. H. Fogle. 


Spanish Bun 


One cup butter, one cup sweet milk, one teaspoon soda dissolved 
in the milk, three cups sugar (white or light brown), four eggs, one 
tablespoon sweet wine one tablespoon brandy, one-half pound raisins, 
one-fourth pound currants, one-fourth pound citron; four or five cups 
flour put in last, and one nutmeg. Bake in shallow pan.—Mrs. J. W. 
Fries. 

Spice Cake 

One pound sugar, one-half pound butter, six eggs, one cup sweet 
milk, one pound flour, two teaspoons baking powder, one teaspoon each 
of any kinds of spice desired.—Mrs. J. B. Vaughn. 

Boiled Sponge Cake 

Two cups sugar, two cups flour, juice one lemon, eight eggs. Wet 
sugar with six tablespoons cold water and boil as for icing. Beat eggs 
separately, beat sugar gradually into the whites; add the yolks, lemon, 
and lastly the flour.—Mrs. R. EH. Dalton. 

Butter Sponge Cake 

One cup of butter, two cups of sugar, one and one-half cups of 

flour, six eggs, one-half teaspoon of soda, one teaspoon of cream tartar. 
Sponge Cake, No. 1 

Two cups sugar, three of flour, one of boiling water, five eggs, one 
teaspoon baking powder, one teaspoon cream tartar, one-half teaspoon 
each of lemon and vanilla. Beat the yolks of the eggs and sugar to- 
gether; to this add the flour into which the baking powder and cream 
tartar has been sifted, and the well-beaten whites, and lastly the boil- 
ing water and flavoring.—Mrs. S. H. Hodgin. 

Sponge Cake, No. 2 

Three eggs beaten together until very light. To this add one and 
a third cups sugar, beat for twenty minutes and then add one cup cold 
water, two and a half cups flour, and one teaspoon baking powder. 
Bake in slow oven.—Mrs. Henry Roan. 





ninety THE TWIN-CITY HOUSEWIFE 





Velvet Sponge Cake 
Two cups of sugar, one cup of boiling water, two and one-half cups 
of flour, six eggs, leaving out the whites of three, one tablespoon of 
baking powder. Beat the yellows a little, add the sugar and beat fif- 
teen minutes, add the three beaten whites and the cup of boiling water 
just before the flour. 4 


Snowdrift Cake 


One-half cup of butter, two cups of sugar, one cup of sweet milk, 
three cups of flour, one-half teaspoon of soda, one teaspoon of cream 
tartar, whites of five eggs beaten to a stiff froth. 


Washington Cake 


One cup of butter, one cup sweet milk, three cups brown sugar. 
three cups of flour, four eggs, one teaspoon each of cinnamon and 
allspice, one teaspoon of soda and two of cream tartar.—Miss Kate 
Hanes. 


Cheap White Cake 


Cream one and a half cups of sugar with a scant half cup of butter. 
Have ready whites of two eggs beaten very stiff, two cups of flour 
sifted five times, and a cup of sweet milk. Beat flour and milk into the 
creamed butter and sugar in small portions alternately, adding two 
teaspoons baking powder to last portion of flour. Beat until very light, 
add egg whites and flavoring. Fold in whites gently and do not beat or 
stir after they are in. 


White Cake 


One cup. butter, two cups sugar, four cups flour, one cup milk, 
whites of ten eggs, beaten to stiff froth, juice of one lemon, and two 
light teaspoons baking powder.—Mrs. M. W. Norfleet, Jr. 


White Citron Cake 


One cup butter, one and one-half cups sweet milk, two cups*sugar, 
four cups sifted flour, whites of six eggs, two heaping teaspoons bak- 
ing powder. Cream butter and sugar first, then add the other ingred- 
ients. Put a layer of batter into the cake mould then a layer of citron, 
cut in thin strips. Alternate in this way until the batter is all used. 
If desired three whole eggs may be used instead of the whites of six. 
—Mrs. H. L. ~ 


White Fruit Cake 


Two cups sugar, one of butter, whites of six eggs, one cup milk, 
four cups flour, two teaspoons baking powder, two pounds raisins, 
seeded and cut fine, one pound currants. Roll the fruit in flour. Bake 
in layers and put together with boiled icing—Mrs. J. M. Woodruff. 


White Fruit Cake 


Whites of ten eggs beaten to a stiff froth, four cups flour, two and 
a half cups sugar, one and a half cups butter, one cup sweet milk, two 
teaspoons baking powder, one cocoanut, two pounds blanched almonds, 
one pound citron cut in small slices. Dredge fruit well with flour 


before adding to batter. Bake three and a half hours.—Miss Kate 
Hanes. 


White Sponge Cake 


One and one-fourth pounds Sugar, whites of twenty eggs, ten 
ounces flour, two teaspoons cream tartar, juice one lemon. Beat whites 
until light, add sugar, beat well, add lemon juice. Mix cream tartar 
with the flour and stir in the flour lightly. Bake about an hour.—S. 








THE TWIN-CITY HOUSEWIFE ninety-one 





Acings, Fillings for dlakes 


Boiled Icing 


Two cups granulated sugar, one-half cup water. Boil until it will 
thread, and pour over the well-beaten whites of three eggs and beat 
well. 


Excellent Icing, Without Eggs 


To two teaspoons gelatine add two tablespoons of cold water. Let 
stand one hour, then add two tablespoons of boiling water. After the 
gelatine is dissolved stir in pulverized sugar until thick enough to put / 
on with a knife. Flavor to taste. This will dry almost as fast as it is [ 
put on.—Mrs. R. D. Moseley. 


Uncooked Icing 


White of one egg, three cups of confectioner’s XXXX sugar. If Noe 
thick enough to spread stir in more sugar.—Miss Jennie Bingham. 


White Frosting 


Whites of two eggs, beaten stiff, one-half pound powdered sugar. 
Beat together until it will fall in flakes from the knife; flavor to taste. 
Dust flour over the cake to absorb grease and brush off lightly before 
putting on the frosting. —Mrs. E. L. 


Almond Filling 


Boil two cups sugar and one-half cup water until it will thread 
from a spoon and pour over the well-beaten whites of three eggs. Beat 
until cold and add one-half pound almonds, blanched and pounded to 
a paste. Flavor with rose water. 


. Cream Filling 


Two cups white sugar, one cup milk, a small piece of butter. 
Boil until thick, beat until cool and flavor with vanilla—Miss Jennie 


Bingham. 
Butter Filling 


Whites four eggs, one pound pulverized sugar, two tablespoons 
butter, creamed well with part of the sugar. Add the rest of the 


sugar to the beaten whites. Mix together and beat well. Flavor 


to taste. aan 


Caramel] Filling 


Four cups of brown sugar, one cup of rich cream, one-half cup of 
butter. Boil together until it thickens a little. To one-half of this add 
one pound of pecans, chopped fine, for the filling, and use the other 
half for outside of cake.—Mrs. Virgil Moir. 


Chocolate Filling 


Make a boiled icing of two cups sugar and one-half cup water; boil 
until it strings. Pour over the beaten whites of two eggs and add two 
squares Bdker’s chocolate dissolved over the steam of kettle. Flavor 
with vanilla——Mrs. Frank Miller. 











ninety-two THE TWIN-CITY HOUSEWIFE 





Chocolate Filling 


One cup brown sugar, five tablespoons sweet milk, three table- 
spoons shaved chocolate, butter size of a chestnut. Boil four or five 
minutes, beat until cool enough to spread.—Mrs. E. D. Vaughn.. 


Ice Cream Filling 


Whites of four eggs, four cups pulverized sugar; pour one-half pint 
boiling water over the sugar; boil until it is clear and candies in cold 
water. Pour the boiling syrup over the beaten whites; beat hard until 
the mixture is cold and into a stiff cream. Flavor with two teaspoons 
vanilla and one-third teaspoon tartaric acid. Spread quickly between 
the layers.—Mrs. W. M| Hendren. 


Lemon Butter 


One lemon, one cup sugar, two eggs, a piece of butter the size of 
an egg. Grate the rind and press the juice of the lemon into the mix- 
ture. Boil fifteen minutes.——Miss Laura Lemly. 


Lemon Butter 


Cook together until thick one cup sugar, three rounding table- 
spoons butter, yolks of three eggs, rind and juice of one lemon. Fine 
for spreading between Sunshine biscuits.——Mrs. T. J. Wilson. 


Marshmallow Filling, No. 1 


One pound marshmallows heated in oven for a few minutes. Add 
to a simple boiled frosting—Mrs. W. M. Norfleet, Jr. 


Marshmallow Filling, No. 2 


Make an icing of one-half cup of water, two cups sugar, whites of 
two eggs, beaten well. Put one-half pound marshmallows in stove, 
let heat and lay on icing between layers.—Mrs. E. P, Albea. 


Marshmallow Filling, No. 3 


One-half cup water, one cup sugar, white of one egg, one-fourth 
pound marshmallows and one-fourth pound English walnuts. Boil 
sugar and water and pour over the beaten egg as for boiled icing. Add 
marshmallows and stir until dissolved. Spread on cake with nuts 
between.—Mrs. H. D. Leak. 


Mocha Filling 


One cup of powdered sugar, butter size of an egg. Cream together, 
and add two tablespoons of cocoa, two of strong coffee and one tea- 
spoon of vanilla—Miss Jennie Bingham. 


Orange Filling, No. 1 


One cup sugar, one egg, one-half cup water, one tablespoon butter, . 
one tablespoon flour mixed with a little water, grated rind and juice 
of two large oranges. Boil until it thickens.—Miss Jennie Bingham. 


Orange Filling, No. 2 


One and one-half cups of sugar, one-third cup of water. Boil until 
it threads. Beat yolks of three eggs until very light, pour syrup over 
them gradually, stirring briskly all the time. Beat until cool, and 
flavor with juice and grated rind of two large oranges, and one table- 
spoon lemon juice— Miss Jennie Bingham, Statesville. 








THE TWIN-CITY HOUSEWIFE ninety-three 





Amal Cakes 


Almond Jumbles 


Blanch and chop (not too fine) one-half pound of almonds, add 
one-fourth pound sugar, one-fourth pound butter, yolks of two eggs, 
_ six ounces flour. When well mixed add the whites of the eggs beaten 
well. Roll thin and cut. Bake a delicate brown.—Mrs. J. A. Neely. 


Christmas Cakes 


One quart molasses, three-fourths of a pound light brown sugar, 
three-fourths of a pound butter and lard mixed, three-fourths of a 
pound flour, wineglass brandy, one ounce soda two tablespoons cin- 
namon, two tablespoons cloves. Rub butter, sugar and flour well to- 
gether then add the rest. Dissolve the soda in a little milk and put in 
last. Then thicken enough to roll out very thin.—Mrs. T. B. Douthit. 


Cream Puffs 


Put one cup boiling water on stove. To this add half a cup hard 
and butter mixed and one cup of flour. Let cook five minutes remove 
from fire and let cool. Add three eggs, one at a time, beat well, and 
.drop by spoonfuls on buttered tins. Let cook ten minutes in hot oven 
before opening door; then let cook twenty minutes. Cut off tops and 
fill with cream. This will make eighteen puffs. 

Cream for Filling: Boil a pint of milk and to it add one table- 
spoon butter, four of flour and one cup of sugar beaten with two eggs. 
Flavor with half a teaspoon vanilla and lemon. Cook five minutes. 
—Mrs. R. E. Dalton. 


Crullers 
Six eggs, one pint sugar, one-half pint butter, one teaspoon soda 
in one cup sour milk. Flavor to taste. Make stiff enough to roll, cut, 
twist and fry in hot lard.—Mrs. T. B. Douthit. 


Deceptions 


Take the yolks of six eggs and one teaspoon of salt, beat until 
light and add flour to make a stiff dough. Roll very thin, cut in oblong 
pieces about two by four inches and fry in a pan of hot lard until a 
light brown. Sprinkle with pulverized sugar.—Mrs. J. S. White. 


Doughnuts, No. 1 


Three eggs, three large single handfuls of brown sugar, one cup of 
cream or fresh milk three and one-half tablespoons of melted lard, one 
heaping teaspoon of soda. Flour to make a soft dough. Fry in boil- 
ing lard till a delicate brown and sprinkle liberally with powdered 
sugar.—Miss John Cecil Trotman. 


Doughnuts, No. 2 
One cup sugar, four tablespoons melted butter, one egg, one cup 
sour milk in which has been dissolved one teaspoon soda, flavoring to 
taste, flour enough to make soft dough. Fry in deep hot Wesson Oil. 
—Mrs. L. P. Tyree. 


Drop Cakes 
One cup butter, two cups sugar, three cups flour, one cup cold 
water, three scant teaspoons baking powder, whites of eight eggs, one 
cup chopped raisins and black walnuts.—Mrs, J. B. Douglas. 











ninely-four THE TWIN-CITY HOUSEWIFE 





English Christmas Cakes 


Four cups light brown sugar, one and a third cups each of butter 
and sour milk, six eggs beaten separately, two teaspoons soda, salt, 
cloves, cinnamon and nutmeg to taste. Add at the last two cups 
raisins, two cups nut meats, one-half pound citron, and flour to stiffen. 
Drop very small teaspoonfuls of batter in greased pans some distance 
apart and bake. When done sprinkle with sugar.—Mrs. W. O. Mc- 
Corkle. 


Ginger Drop Cakes 


Three eggs, one cup of lard, one of molasses, one of brown sugar, 
ene tablespoon of ginger, one tablespoon of soda dissolved in a cup of 
boiling water, five cups of flour (measure before sifting). Drop table- 
spoons of this mixture into a slightly greased pan, about 3 inches 
apart, and bake.—Miss Kate Hanes. 


Gingernuts 


To one and one-half pounds brown sugar add two teaspoons soda. 
Mix well and add six eggs, beaten separately, two tablespoons ginger 
and one of cloves. Stir in flour to make a batter and let stand half 
an hour. Work in enough flour to make it roll nicely; cut in small 
round cakes and place about an inch apart on well-greased tins.— 
Mrs. N. S. Siewers. 


Ginger Snaps 
One cup molasses, one-half cup soft lard, one tablespoon hot water, 
three tablespoons vinegar, one teaspoon each of cinnamon, soda and 


ginger, flour to make stiff dough. Roll thin, and bake in moderate 
oven.—Mrs. R. M. McArthur. 


Hermit Cakes, No. 1 


Two cups sugar, one cup butter, one cup raisins, three eggs, one- 
half teaspoon soda dissolved in three tablespoons of milk, one grated 
nutmeg, one teaspoon each of cloves and cinnamon and six cups flour. 
Roll thin, cut, and bake in a quick oven.—Mrs. J. C. Watkins. 


Hermit Cakes, No. 2 


Three eggs, one and a half cups brown sugar, one cup butter, one 
cup raisins chopped fine, half cup citron cut fine, two teaspoons cin- 
namon, half teaspoon cloves, teaspoon baking powder, and flour enough 
to roll. Cut out and bake.—Miss Jennie Bingham, Statesville. 


Iced Crackers, or Marguerites 


Whites of three eggs beaten stiff, and one pound of powdered 
sugar. Beat together, and to the mixture add one pound of English 
walnuts, and one pound of pecans chopped or ground fine. Pile on 
crackers, put in stove and brown.—Mrs. Charles Norfleet. 


Marshmallow Puffs 


Put as many Butter Thins as wanted in baking pan, place a marsh- 
mallow in center of each, and put in hot oven until marshmallows puff 


up and are a delicate brown. They should be used at once as they 
will fall if allowed to stand until cold. 


Nut Cookies 


Beat two eggs very light, add a pinch of salt, seven heaping table- 
spoons flour, one-half teaspoon baking powder, one cup brown sugar, 


one cup chopped walnuts. Do not roll but drop on buttered pans and 
bake brown.—Mrs. C. S. Lawrence. 





nn, 


THE TWIN-CITY HOUSEWIFE ninety-five 





Rocks 


One cup sugar, two-thirds of a cup butter, one and a half cups 
flour, two eggs, one pound each chopped English walnuts and dates 
or raisins, one teaspoon cinnamon, one-half teaspoon cloves, and one 
teaspoon soda dissolved in a little hot water. Drop on buttered tins by 
teaspoonfuls, and bake. These improve with age.—Mrs. Louis Owen. 


Spice Cookies 

One cup each brown and white sugar, one-half cup butter, three- 
fourths of a cup sour milk, three cups flour, one teaspoon cinnamon, 
one nutmeg, and as many English walnuts anl raisins as desired. 
Drop on buttered tins with spoon.—Miss Ida Clifton Hinshaw. 


Sponge Drops 
Beat to a froth three eggs and one teacup sugar; stir into this 
one heaping coffee cup flour, in which one teaspoon of cream tartar 
and one-half teaspoon of soda have been thoroughly mixed. Flavor 
with lemon. Butter tin sheets with washed butter and drop the batter 
in teaspoons about three inches apart, putting a raisin in the center of 
each. Bake in a quick oven. Watch closely, as they burn easily. 

Serve with ice cream.—Mrs. W. E. Franklin. 


Tea Cakes, No. 1 


One pound sugar, one-half pound butter, four eggs, one teaspoon 
baking powder; flavor to taste. Work as little as possible with just 
* enough flour to make soft dough.—Mrs. Frank Coleman. 


Tea Cakes, No. 2 


Cream together two cups of brown sugar and one scant cup of 
lard or butter. To this add two well-beaten eggs, one and one-half 
teaspoons of soda dissolved in two tablespoons of buttermilk, and flour 
to make soft dough.—Miss Kate Hanes. 


Three Minute Cakes 


One cup brown sugar, three eggs, one-half cup each of creamed 
butter and sweet milk, one and a half cups flour, one cup chopped 
dates, three level teaspoons baking powder. Put ingredients in mix- 
ing bowl and beat three minutes with Dover egg beater. Bake in 
muffin rings. Best served warm.—Mrs. R. J. Reynolds. 


Vanilla Wafers 


One pound powdered sugar, twenty ounces flour, one pound butter, 
four eggs, three tablespoons milk; vanilla to taste. Rub butter and 
flour together, then add the other ingredients. Bake on tin baking 
sheet.—Mrs. H. C. Hecles. 


Walnut Macaroons 


One-half pint brown sugar, one-half pint walnut meats, chopped 
fine, three even tablespoons flour, one-third teaspoon salt, two eggs, 
Beat the eggs, add sugar, salt, flour and then the walnuts. Drop the 
mixture on buttered paper, some distance apart, and bake until brown. 
—Mrs. Winkler. 


u 











ninety-Stx THE TWIN-CITY HOUSEWIFE 


if Candies 


In making such candies as fudge, sea foam, cocoanut—any that 
are to be beaten and dropped from a spoon or poured out and cut into 
squares instead of being pulled, take from the stove as soon as a little 
dropped into cold water can possibly be taken up between the fingers. 

For pulled candies it should cook a little longer—until it can be 
formed into a ball or pulled a moment or so after being dropped into 
cold water. 

In very hot or damp weather, pulled candy should be cooked 
longer than on cool, clear days, or it will be sticky. 

In pulling candy take from the edge of the dish while hot a little 
at a time, adding more as it gets cool enough to handle. Use only the 
tips of the fingers in pulling and be careful not to twist or it will not 
be brittle and porous. 





Butter Scotch 


Three pounds brown sugar, one-fourth pound butter, one-half tea- 
spoon cream tartar, eight drops extract lemon and as much cold water 
as will dissolve the sugar. Boil without stirring until it will break 
after being dropped in cold water. Do not put in the flavoring until 
the candy is done. Have a dish well-greased with butter, pour in the 
syrup and when partly cold mark off in squares—Miss Mamie Dwire. 


Candied Pop Corn 
Boil together a teacup pulverized sugar, a tablespoon butter and 


three tablespoons water. When ready to candy put in three quarts of 
nicely popped corn. Stir until candy is evenly distributed over corn, 
taking care not to let it burn. Take kettle from fire, stir until cooled 
a little and you have each grain separate and crystalized with sugar. 
Nuts of any kind may be prepared the same way.—Mrs. C. L. Carroll. 





Cocoanut Candy 
Two pounds granulated sugar, one large cocoanut grated; dissolve 


the sugar in the milk of the cocoanut. Boil until it will harden in cold 
water, then add the grated cocoanut and beat hard until nearly cold. 
Spread on a marble slab or large flat dish and mark into squares.— 
Miss Mary Hodgin. 
Cocoanut Drops 

To one-half pound grated cocoanut allow one-fourth pound of 
powdered sugar and one-half tablespoon of corn starch. Mix sugar 
and corn starch, sprinkle into the cocoanut.. Work with the hands and 
shape into cakes. Place on tins and bake in a moderate oven until 
brown. 

Chocolate Caramels 

Three pounds of brown sugar, one-half pound butter, one-half 
pound grated chocolate, one-half pint cream or milk, melt all these 
together carefully and boil twenty minutes or half an hour, stirring 
constantly. Just before taking from the fire, flavor with vanilla. Pour 


into a buttered tin. When partly cool mark in pieces one inch square. 
—T. M. D. 


Chocolate Creams 
Melt chocolate, either sweetened or unsweetened as preferred in a 


double boiler until thick and smooth. Make fondant into small cone- 
Shaped pieces and immerse in the melted chocolate. This is easily 
done by using a knitting needle, a hat pin, or something of the kind 
instead of handling with the fingers. Dip each piece several times, 
or until the coating is as thick as desired. Lay on waxed paper to dry. 


a 


THE TWIN-CITY HOUSEWIFE ninety-seven 





Cream Peppermints 
For cream peppermints boil for five minutes one cupful of white 
sugar, one-quarter of a cupful of water and eight drops of oil of peper- 
mint. Remove from fire and stir until creamy, then drop from tea- 
spoon on a cold plate. 


Date Cream Bars 
Take three cups of granulated sugar and one cup of cold water 
and boil until it will harden in cold water. Do not stir while on stove. 
Beat whites of three eggs to a stiff froth, pour sugar over and stir con- 
stantly until stiff enough to mould. Add one and a half pounds chop- 
ped dates, make into balls and roll in powdered sugar.—Mrs. C. L. 
Carroll. 


Fondant 

One pound granulated sugar, one cup of cold water. Mix well 
together but do not stir after it is put on the stove. Cook until a little 
of the syrup dropped into cold water can be formed into a soft ball be- 
tween the fingers. Turn into a greased bowl and beat hard until it is 
smooth and white and can be kneaded like dough in the hands. This 
can be put away and kept until needed. Quite a varied assortment of 
candies can be made from this by dividing it into several portions, 
using a different flavor tor each, coloring them differently, forming it 
into various shapes, and using with it nuts, crystalized cherries rais- 
ins, bits of citron, etc. 


Fudge 
Five cups brown sugar, one-fourth pound butter, three-fourths of 
a cup milk. Boil ten minutes, then add one-half cake Baker’s choc- 
olate, grated, and cook five minutes longer. Stir all the while. When 
done beat hard until cool, pour on buttered dish and block off.—Miss 
Mary Hinshaw. 


Glace Nuts 
One pound sugar, ten grains cream tartar, one-half cup of water. 
Stir until sugar is dissolved. Boil continuously until when dropped 
in ice water it will be brittle and clear. Stand saucepan in hot water 
and drop nuts in one at a time. Take them out at once and place on 
oiled paper to harden.—Mrs. W. I. Brookes. 


Lemon Candy 

Boil one and a half pounds of granualted sugar with three gills 
water. Add one-half teaspoon cream tartar dissolved in a little warm 
water. Keep covered and boil over a brisk fire until syrup will thread 
and crack. Flavor with lemon and color with grated lemon peel. 
Pour in buttered dish and pull. Cut in sticks and roll until round. 
Pretty fancy candy may be made by separating candy and coloring 
each portion differently and twisting together after it is pulled.—Mrs. 
C. L. Carroll. 


Madrid Confection 
One-fourth pound each figs, dates and seeded raisins, one-half 
pound each filberts and English walnuts. Force through a meat chop- 
per, and knead with the hand to a smooth paste on a board well 
dredged with confectioner’s sugar. Flavor with sherry wine, roll to 
the thickness of one-fourth of an inch, and cut in squares with knife 
dipped in sugar.—Mrs. W. I. Brookes. 


Mexican Panocha 
Two pounds maple or brown sugar, one-fourth cup of butter, one 
cup of cream. Cook over a moderate fire, stirring occasionally until 
the mixture stiffens when dropped in cold water. Stir in one cup of 
pecans, and drop in little cakes on oiled paper.—Mrs. W. I. Brookes. 


YU 

















ninety-eig ht -THE TWIN-CITY HOUSEWIFE 


nn Remenham 





Mints, No. 1 
Two cups sugar, one of water and butter the size of a walnut. 
Cook until it is hard when dropped in cold water, then pour out on 
marble to cool. Pull until it is firm enough to cut in pieces with 
scissors. This quantity makes a pound.—Mrs. Joe Glenn. 


Mints, No. 2 

Over a quart of sugar pour a pint of boiling water, add one-fourth 
pound of butter and boil briskly until it will hair, after which test it in 
cold water. When done the candy will harden in the water so as to be 
easily removed from the cup. Pour on a buttered marble slab and add 
four or five drops of oil of mint (not the essence). As soon as possible 
begin to pull, handling the candy as little as possible. Have ready a 
large table to spread the candy on when it begins to harden. Pull in 
long ropes and cut across the grain with kitchen scissors. When 
entirely dry place in a tight tin box or basket and it will cream delic- 
iously after several hours. Beautiful effects can be obtained by col- 
oring—Mrs. Plato T. Durham. 


Molasses Candy 
One cup each of molasses and brown sugar, one tablespoon of 
vinegar, one ounce of butter. Mix all together and boil without stirr- 
ing until it hardens when dropped in cold water, then add a teaspoon 
of soda. Pour into buttered dishes and pull. 


Nut Candy 


Three cups brown sugar, one-half cup water, one-half cup vinegar, 
stir before putting on fire but not after. When it gets to boiling nicely 
put in a teaspoon of butter and just before removing from the stove 
add one-half teaspoon soda dissoved in a few drops of water. Pour 
into greased dishes containing one and one-half cups of nut kernels 
chopped, not too fine. Pull until very light—Miss Mary Hodgin. 


Nut Creams 
Stir confectioner’s sugar into the slightly beaten white of an egg 


until the mixture can be handled. Flavor to taste. Add a little cold 
water or cream, working it with the fingers until the proper consist- 
ency to mold. Form into round or oval shapes, pressing half a nut 
kernel on each side. 


Orange or Grapefruit Sticks 
Cut in strips the rind of grapefruit or oranges, throw it into boiling 


water and cook gently for an hour. Turn into a colander. Put one 
pound of sugar and a pint of water into a saucepan, boil and skim. 
When a rather thin syrup is produced add as much of the peel as you 
conveniently can to the amount of syrup and cook slowly for another 
hour. Take this out and drain. Add the remaining peel to the syrup 
and cook as before. Have ready a large plate of pulverized sugar, 
roll the pieces of peel in and spread out to dry.—Miss Mary Hinshaw. 


Parisian Figs 
One pound of figs cut in two and seedy centers removed, one 
pound each Hnglish walnuts, almonds and raisins. Force through a 
meat chopper, flavor with Maraschino brandy or lemon juice, spread 
on the figs, and roll up like a jelly roll and slice.—Mrs. W. I. Brookes. 


Peanut Brittle 


One cup each brown sugar and molasses, two tablespoons of but- 
ter and one of vinegar. Stir well together before putting on stove but 
not after. Boil until a little dropped in cold water will become quite 
brittle. Add a cup of peanuts which have been parched a very light 
brown, and the skin removed. Take from the fire, and stir in one tea- 
spoon of soda which has been dissolved in a little cold water. Beat 
well, pour into a buttered dish and cut into squares, 


a a ear eal A eS eA NE 
THE TWIN-CITY HOUSEWIFE ninety-nine 
aa tee re RTD ELUNE EN HL MURUI ED Lernunine 


Sea Foam 
Make a syrup of three cups of brown sugar and just enough water 
to cover it. When done pour very slowly over the stiffly beaten whites 
of two eggs, beating hard until it is stiff. Mlavor with vanilla, and 
drop by spoonfuls on a buttered dish. 


Chocolate Sea Foam 
One cup of light brown sugar, one-half cup of water, one-third of a 
cup of grated chocolate. Stir before cooking, but not after. When it 
will “thread” from the point of a spoon pour over the stiffly-beaten 
white of an egg and beat until it begins to get stiff. Drop by spoonfuls 
on a buttered dish, or pour into dish and mark off in squares. 


Nut Sea Foam 
Three cups of light brown sugar, one cup of cold water, one table- 
spoon of vinegar. Stir until mixed, but not after it is heated. Bring 
to a boil gradually and boil steadily until done. Pour over the stiffly- 
beaten whites of two eggs and beat well. When it begins to stiffen 
flavor with a teaspoon of vanilla and add a cupful of chopped nut ker- 
nels. Drop on buttered paper or put into a greased pan and cut into 
squares. 
Stuffed Dates 
Remove seed from dates and fill cavities with English walnut 
kernels. Press together and roll in powdered sugar or in grated 
cocoanut to which a little powdered sugar has been added.—Miss 
Mamie Dwire. 
Stuffed Figs 
One pound of marshmallows melted in a double boiler. Grind 
through meat chopper one-half pound English walnut meats, and add 
them to the marshmallow paste, stirring until thoroughly mixed. Take 
two pounds of unpressed figs, cut a slit in the side of each, fill with 
the above mixture, close, press into shape and roll in powdered sugar. 
—Mrs. A. S. Hanes. 
Taffy 
Six cups brown sugar, two cups syrup (do not use molasses), one- 
half cup cream, one-half cup vinegar, one tablespoon butter. After 
it has boiled enough to pull remove from stove and stir in one even 
teaspoon of soda. Flavor and pull—Miss Hlla Hinshaw. 


Turkish Delight 

Soak a box of Knox’s gelatine in two-thirds of a cup of cold 
water for five minutes. Put one pound of granulated sugar on to boil 
in two-thirds of a cup of cold water. When it boils add gelatine, boil 
slowly twenty minutes and add the grated rind and juice of one lemon. 
Wet square or oblong tin with cold water and pour in the candy. 
When set immerse tin in warm water and cut candy in cubes, using 
a hot knife. Roll in confectioners’ sugar to which a little corn starch 
has been added. Vary with flavoring and colorings.—Mrs. Plato T. 
Durham. 

Walnut Cream Candy 

Cook together without stirring, two cups sugar, one-half cup 
water and a pinch of cream tartar. When it will form a soft ball in 
cold water take from stove and set in a basin of cold water for three 
minutes. Beat until it becomes white and creamy, flavor with a tea- 
spoon of vanilla and add a cup of chopped black walnut meats.. Pour 
into buttered pans and mark into squares.—Mrs. C. L. Carroll. 


White Sugar Candv 


Three cups granulated sugar, and just enough vinegar to dissolve 
it. Cook until nearly done, then add a piece of butter the size of a 
hickory nut. When done pull until light. 








one hundred THE TWIN-CITY HOUSEWIFE 





Food for the Sick 


Albuminized Sherry 


Beat the white of one egg stiff, and beat in slowly sugar to taste 
and add one tablespoon of sherry. Serve cold. 


Albuminized Orange or Lemon 


To the unbeaten white of one egg, add the juice of one orange or 
lemon. Sweeten to taste and blend thoroughly. Strain over a little 
finely-cracked ice and serve. 


Bacon Sandwiches 


Broil or cook in spider thin slices of the best bacon until crisp and 
well browned. Lay the slices while hot between thin slices of well- 
baked white or brown bread. This is excellent for delicate persons 
who do not relish fat in any other form.—Mrs. W. S. Creasy. 


Beef Juice 


Broil steak very rare. Squeeze out juice with a lemon squeezer 
into a warm cup. Season with salt and pepper and serve in a china 
cup so as not to show the color. Prepare only enough for the time, 
as it will not keep. 


Gluten Bread. (For Diabetics.) 


One-half cake of yeast, three and a half cups gluten flour, two 
cups luke warm water, one-half teaspoon salt. Soften yeast in a por- 
tion of the water and add to the other ingredients. Mix to a stiff 
dough and knead thoroughly, using more of the flour if necessary to 
keep it from sticking. Shape into a loaf, place in a buttered pan to 
rise until double in bulk which should take about two and a half hours. 
Bake for forty-five minutes. If desired the dough may be given a 
second kneading after the first rising and allowed to rise again before 
before baking. One cup of nut meats may be added to dough just 
before putting into pans.—Miss L. J. Willson. 


Cocoa Cordial 


Mix one teaspoon each of cocoa and sugar, add enough of one half 
cup of boiling water to form a paste. Stir in remainder of water and 
boil one minute, then add one and a half tablespoons port wine.— 
Mrs. R. F. Gray. 


Chicken Jelly 


Cut a chicken into small pieces and put in a double boiler with a 
teaspoon of celery seed, and water. Cover closely and let cook for five 
hours. Salt to taste, and strain through a cloth. There should be 
about one-half pint of liquid. When cold remove the fat, and to one 


tablespoon of the jelly add three tablespoons boiling water. Very 
nourishing for invalids. 


Extract of Beef 


Run through a meat chopper one pound of round steak; put in a 
glass jar with one-fourth cup of cold water. Place jar in a kettle of 
cold water, heat gradually and keep just below the boiling point for 


two hours. Strain and press the meat to obtain the juice. Season 
with salt.—Mrs. Yorke. 





THE TWIN-CITY HOUSEWIFE one hundred and one 





Egg Nog 
Beat the yolk of one egg until very light, add one tablespoon of 
sugar, and a speck of salt, and beat until creamy. Add very slowly 
one tablespoon of brandy, or more if egg still has a raw taste. Add 
one-half cup of milk or whipped cream and last of all the stiffiy-beaten 
white of the egg. Serve immediately.—Mrs. H. L. Jones. 


Sherry Nog 


To the yolk of one egg thoroughly beaten, add one tablespoon 
powdered sugar, two tablespoons sherry wine, and a pint of whipped 
cream.—Mrs. R. F. Gray. 


Baked Eggs 


Break an egg into a well-buttered dish, sprinkle with pepper, salt, 
and bits of butter. Add one-half tablespoon of cream and bake until 
white is set. Serve very hot on toast—Miss Mamie Thomas. 


Boiled Eggs 


Soft: Put eggs into a saucepan of boiling water, put on back of 
stove, or where water will keep hot, and let cook for ten minutes. 

Hard: Put eggs in saucepan of boiling water and put where the 
water will keep very hot, but not boil. Cook one-half hour when the 
yolk should be dry and mealy. 


Eggs Scrambled in Milk 


Beat an egg a very little, just enough to mix the white and the 
yellow. Season with a pinch of salt. Heat one-fourth of a cup of milk 
almost to boiling. Add to this the egg, stir rapidly a moment or so, 
and serve while very hot. 


He Invalid Sandwiches 


Scrape raw beef and spread between thin slices of bread after 
seasoning it with a little salt and pepper. Put in stove until bread 
is a little brown, and the meat heated through. c 


OatMeal Soup 


Heat soup stock to boiling point, add a little uncooked oatmeal 
and boil an hour. Rub through sieve, add a little milk and thicken 
with butter and flour rubbed together. Season with salt and pepper. 


Meat Broths 


In making any kind of meat broths, cut meat into small pieces, 
soak in cold water before heating, using both meat and bone. Cook in 
steam-tight kettle, let simmer but not boil, cook a long time. Make 
the day before using and remove fat from top when cold by laying 
upon it a sheet of blotting paper. 


Omelet 


Beat separately the white and yolk of one egg. To the yolk add one 
tablespoon of milk, salt and pepper to taste. Into this fold lightly the 
well-beaten white. Into a heated pan put two teasponos of butter. 
When it melts pour in the egg mixture. Shake pan gently so omelet will 
not adhere to it. Lift up sides with a knife and when a delicate brown, 
set pan in oven a minute to absorb moisture on top. Fold omelet half 
over, turn on a hot dish and serve immediately—Miss L. E. H. 


Bread Omelet 


Soak two tablespoons of bread crumbs in two tablespoons of milk 
for ten minutes, add salt and pepper to taste. To this add the beaten 
yolk of one egg, and last the stiffly-beaten white. Cook same as omelet 


above. 





one hundred and two THE TWIN-CITY HOUSEWIFE 








Baked Banana 


Cut banana in halves, put in shallow pan, sprinkle with sugar and 
a little lemon juice and bake until soft. 


Chocolate Custard 


Mix two tablespoons grated chocolate with two tablespoons sweet 
milk. Cook until smooth and add six tablespoons of cream, the well- 
beaten yolks of two eggs, two teaspoons of sugar and a pinch of salt. 
Cook in custard cups set in hot water. Serve hot or cold.—Miss Taylor. 


r Cup Custard 


Beat well one egg with one tablespoon of sugar and a pinch of 
salt. To this add one cup of scalded milk. Flavor to taste and pour | 
into custard cup. Place in pan of boiling water and bake in moderate 
oven until set. If cooked too long it will curdle-——Mrs. Estelle Johnson. 


Stewed Figs 


Wash and cut in small pieces one-half pound of figs and stew 
with one cup of cold water and one-fourth cup of sugar. Cook two 
and one-half hours very slowly. Flavor with lemon juice. 


Strawberry Float 


Beat whites of two eggs to a stiff froth with one-third cup powd- 
ered sugar. To this add one cup of mashed berries. Pile lightly in a 
glass dish and serve. Other fruits may be served in the same way.—_ 


Miss Alice Gray. Pay Pes «id rete rldeanabineensebeiessianenante et 
Grape Whip 
Beat the white of an egg until it foams, to it add three-fourths 
of a cup of grape juice in which five tablespoons of sugar have been 
dissolved, and one cup of thick sweet cream. Beat with a whip churn. 
Take off the froth as it rises and drain on a sieve. Pour the unwhip- 
ped part into a glass and pile the whip on top.—Miss Broughton. 


Snow Custard 


Beat white of one egg very stiff, add one tablespoon of sugar, a 
pinch of salt, and one-half cup of rich milk. Flavor to taste and bake 
in cups set in a pan of boiling water in a moderate oven about 
twenty minutes. When firm set on ice and serve cold. 


Tapioca Cream 


Mix one and one-half tablespoons of granulated tapioca, three 
tablespoons of sugar, and a pinch of salt. Add one cup of scalded 
milk and cook fifteen minutes. Add the yolk and white of one egg 


beaten separately. Remove from fire and flavor to taste. Serve plain 
or with fresh fruit—Miss Butner. 





THE TWIN-CITY HOUSEWIFE one hundred and three 





AHeberages 


Cafe au Lait 
Prepare one quart of very strong coffee, strain into a hot urn or 
coffee pot. Add an equal amount of boiling milk. Cover closely before 
serving. Sweeten to taste. 


Chocolate 
Use one teaspoon of cocoa and two of sugar to each cup. Mix well 
and add small quantity of hot water and rub to a paste. Heat milk, 
add chocolate and sugar, stir until thoroughly dissolved and let come 
to a boil.—Miss Evabelle Covington. 


Cocoa 
_ One-half teaspoon cocoa to each cup, one teaspoon sugar; mix well 


and add nearly one-third of a cup boiling water. Stir well to dissolve 
the cocoa and fill the cup with boiling milk.. 


Coffee 


If green, parch thoroughly without burning; just before it is quite 
cool, to four pounds of coffee add the whites of two eggs slightly beaten; 
rub well with the hands through the coffee, let dry and place in tin cans 
and keep air tight. If parched coffee is used place in stove’ until thor- 
oughly heated, then add the whites as above. To one quart of water 
use three heaping tablespoons of ground coffee (not ground too fine). 
Put the ground coffee in the pot with two or three tablespoons cold 
water, stir well, then add fresh boiled water, two-thirds of the quan- 
tity you want to make. Let boil five or ten minutes, then stir around 
the sides of the pot to remove all grounds, draw back on stove where 
it will not boil and add the rest of the water, which must be boiling. 
In two or three minutes it will be ready for the table—Mrs. P. H. 
Hanes. 

Dewberry Cordial 


Cook the berries until scalded well and strain through a cloth. 
To every quart of juice add one teaspoon each of cloves, allspice and 
cinnamon, half a nutmeg and one pound sugar. Break the spices and 
put them in a thin bag. Cook slowly until it begins to thicken. When 
nearly cool, to every three pints of juice add one pint of good brandy. 
—G. F. D., Winston. 


Grape Juice 
Pick grapes from stems and wash. Put in kettle with a very little 


water and cook until soft. Put in a thin bag and squeeze juice from 
them. Sweeten the juice to taste, being careful not to get too much 
sugar, put on the stove and as soon as the boiling point is reached, 
skim, put into bottles and seal—Miss Kate Hanes. 


Lemon Cocktail 
Make a strong lemonade, using peppermint candy to sweeten in- 
stead of sugar. Place a slice of lemon and crushed ice in each glass 


and pour lemonade over.—Mrs. Geo. P. Pell, Raleigh, N. C. 


Punch, No. 1 


Juice of five lemons, and five oranges, one pint strawberry syrup, 
one can grated pineapple; one-half pint Maraschino cherries; one quart 
Appolinaris water; one pound sugar; one cup strong tea; sufficient 
boiling water to make one and one-half gallons of liquid. Boil the 
sugar with a cup of water for five minutes. To this syrup add the 
fruit juices, Appolinaris water, tea, and the boiling water.—Mrs. W. 


L. Ferrell. 





deeeeraarreaea eae cee ea aT IO FS SE | 


one hundred and four THE TWIN-CITY HOUSEWIFE 


nnn nee EEN EEE EERSEEEERREENND 


Punch, No. 2 


Chill punch bowl with ice water and into it put two quart bricks 
of fruit water ice. Pour over this a bottle of white grape juice, then a 
bottle of ginger ale, and so on until bowl is full—Mrs. Robert Lassiter. 


Pineapple Punch 


Boil together two pounds of sugar and a pint of water until the 
syrup will spin a thread. Take it from fire, add juice of six lemons, 
six oranges, and two grated pineapples. Stand this aside over night. 
When ready to Serve turn into a punch bowl, add a large block of ice, 
a basket of Niagara grapes picked off stems, and Maraschino cherries. 
Dilute with Appolinaris water.—Mrs. Geo. P. Pell. 


Russian Tea 


One tablespoon tea steeped well in one quart boiling water. Strain 
off and add one can or one grated pineapple, the juice of three lemons, 
three oranges and two pints sugar. Mix all well together. After the 
tea is cold add one quart of cold water with brandied cherries, mint, 
grapes, or any fruit you may fancy. This quantity is sufficient for 
twenty people——Miss Ella Hinshaw. 


Tea 


Scald and heat tea pot which should be of earthenware or china, 
never of tin. Allow one teaspoon of tea to each cup, reducing the 
proportion if several cups are wanted. Put tea in strainer and pour 
over it enough boiling water to carry off the small paticles or grounds. 
Put tea in pot, pour over it the required quantity of boiling water, 
cover closely and place where it will keep hot but not boil for five 
minutes. 


Royal Strawberry Acid 


Three pounds ripe strawberries, two ounces citric acid, one quart 
water. Dissolve the acid in the water and pour it over the berries and 
stand in a cool place for twenty-four hours. Drain off the juice and 
pour it over three pounds more of berries. Let stand twenty-four 
hours, drain it off and add its own weight of white sugar. Boil four or 
five minutes and when cool, bottle and cork lightly for three days, 
then cork tightly, seal up and keep in a cool place. When used in sum- 
mer put three tablespoons of the acid to a glass of ice water. Black- 
berries or currants may be used in the same way.—Miss Kate Hanes. 








THE TWIN-CITY HOUSEWIFE one hundred and five 





IMPiscellaneous 


Salted Almonds 
Shell and blanch the almonds. Put on shallow tin plates, only 
enough to cover the bottom of each plate. Add one teaspoon butter 
to each plate. Stand in a moderate oven till a golden brown. Stir 
occasionally. Take from oven and dredge with salt and put away to 
cool.—Mrs. Rose. 


Cheese Balls 
Beat whites of two eggs to a stiff froth, add two cups grated 
cheese, one-half teaspoon salt and a little cayenne. Form into balls, 
roll in fine bread crumbs, and fry in a basket in boiling lard until a 
nice brown. 


Cheese Straws, No. 1 
Into one pint of flour mix one-fourth pound butter, a teaspoon 
salt, saltspoon of cayenne pepper, and one pound of grated cheese.— 
Mrs. N. S. Wilson. 
Cheese Straws, No. 2 
Roll pastry a quarter of an inch thick, sprinkle half of surface 
with grated cheese, adding a dash of cayenne. Fold the other half 
aver this and press edges together. Fold and roll again, adding 
cheese as before. Repeat process until rich enough. Cut into strips 
and bake. 
Golden Marmalade 
Peel, cut up, bring to a boil, and skim yellow tomatoes. Meas- 
ure, and to each quart use two pounds of sugar, two oranges and one 
lemon. Remove the pulp from the fruit with a spoon, boil the rinds 
until tender, and cut them in strips with scissors. Put all the ingred- 
ients on to cook and boil slowly, stirring constantly, until thick, and 
the strips or rind transparent. Put in jars and seal. 
v ¢* 
Orange Marmalade 
Six oranges and three lemons sliced thin. Use all but the seeds. 
To a pint of pulp add one and one-half pints of water. Boil thirty 
minutes, then let stand twenty-four hours. To every pint add one and 
one-half pints sugar. Cook about half an hour.—Miss Ida Hinshaw. 


Amber Marmalade 
Shave one orange one grapefruit, and one lemon very thin, re- 


jecting nothing but seed and cores. Measure fruit and add to it three 
times the quantity of water. Let stand in an earthen dish over night 
and next morning boil for ten minutes. Let stand another night and 
the second morning put pint for pint of sugar and boil steadily until it 
jellies. Stir as little as possible. This is supposed to make a dozen 
glasses.—Mrs. R. D. W. Connor. 


. Mince Meat 


Four pounds apples, two pounds meat, three-fourths pound butter 
and suet mixed, one and one-fourth pounds brown sugar, two tabie- 
spoons cloves, three tablespoons mace, one and one-half pints grape 
wine, one-fourth pound citron, and one and one-half pounds raisins; 
one-fourth pound currants, one pint French brandy.—Mrs. T. B. Douthit. 








v 





one hundred and six THE TWIN-CITY HOUSEWIFE 





Rosette Wafers 


Beat two eggs slightly with one teaspoon of sugar and one-fourth 
teaspoon of salt; add one cup each of milk and flour and beat until 
smooth. Have in a stew pan boiling-hot lard several inches in depth. 
Heat the rosette iron in this and dip in the batter, being careful not to 
let batter come quite to the top of iron. (If batter fails to adhere a 
little more flour should be added). Thoroughly immerse in the hot 
lard and let remain until the wafer is a delicate brown, when it should 
slip off easily. This recipe makes forty wafers. They may be kept 
for months by reheating in stove to freshen them before using. If 
wanted to serve oysters, meats or vegetables on, omit the sugar. 


tT 
Swedish Timbales 


Three-fourths of a cup of flour, one egg, one tablespon olive oil, 
one-fourth teaspoon each of salt and sugar. Mix ingredients slowly, 
not separating egg. Heat frying basket half full of lard or Wesson 
oil. Put timbale iron in lard to heat, take out and wipe it off. Lower 
it about one inch in batter, put into deep, hot fat. When slightly 
browned remove from iron and let drain. This recipe makes about 
thirty—Mrs. R. O. Apple. 


Grape Wine 


Pick all imperfect and green grapes from bunches, put perfect 
bunches in a vessel and crush. Let stand twelve hours. Draw off 
juice and add two pounds sugar to every gallon of juice. Pour over 
the grapes half as much water as you took off juice, let stand twenty- 
four hours. Draw off and add two pounds of sugar to the gallon. Re- 
peat, and let stand forty-eight hours. This is a recipe used by the 
monks in France. The last wine drawn off is the best—Mrs. C. L. 
Summers. 


General Rules For Making Jelly 


In making jelly cook the fruit until it is soft. Put in a bag and 
let drain. Strain the syrup, put into a poreclain-lined kettle and let 
boil a few minutes. .Add a scant pound of sugar to each pint of juice, 
and stir until the sugar is dissolved. Boil quickly and as soon as it 
begins to form a jelly when cooled in a saucer, take from fire and 
pour into glasses. 


When juice is not very acid it sometimes fails to make jelly. This 
can be remedied by adding a little lemon juice. 


In filling glasses, if a silver spoon is put in each before the hot 
juice is poured in, the glasses will not crack. 


After the jelly is cool, before putting on tops, melt paraffine and 
pour over top to prevent jelly moulding. 


Preserves 


Prepare the fruit and to each pound add one pound of sugar. 
Solid fruits such as pears, quinces, etc., should be boiled in clear 
water until tender before sugar is added. The water in which they are 
boiled can be used for making jelly. After the fruit is tender add it 
to a boiling syrup made of the sugar and water enough to melt it. 

Cook slowly until fruit is transparent. Put in jars and when cool 
cover with paraffine before putting tops on. 

It makes fruit firmer if sugar is put over it and allowed to stand 
several hours before cooking. 





THE TWIN-CITY HOUSEWIFE one hundred and seven 








- 


Time Tables For Cooking—Baking 


EWE LOREEN! 1) Chali del BH MEG RIMS ge De RO Se 40 to 60 minutes.. 
VOLISTOREDISC LUI iancitausery miciau ital aiiie ie eleya ais Rt) Ueelit ERE 10 to 20 minutes. 
GUNS CHOEGAG ean ele ieisrraiis sleet lel ubiel te Hallalial” tere ella etts seta slietls (otts 20 to 30 minutes 
SDOMSSMCALO Mal sit sites terete lave ielcteisialel aleliois ie eiiele ala slialicte, eelea es 45 to 60 minutes. 
RSME ra eA a caeteiehistoyias erie etatisy ei siial el siletsl eialle) eiteleetiel ett 'alotielblgel are tele 30 to 40 minutes 
CORTRV CEG 111, UREA OR EU Gar Fea ae aT biG MIEANY Walk 2 to 3 hours 
GI SEAR SMM ial tel aris rere at et icters el aibagele tulad ore tatsa) ey ater Sieh eee tallied 15 to 20 minutes 
SPS TOTCOPES LOW TIN DT OAC deli ier r palatal svaleesiate Mist an ateleL tHtialeiit Mile) cain 3 hours. 
MAT OUCT US MEAP Ue teeltal esl Ula atelict oiel el stitstie rs ietieleviale etic: stteiaiecwlodeieieigte about 30 minutes. 
ROU COCCI mie eluent tate iaiataieticde mu slialavhelmillaleiglalilelg gighiela ile 30 to 45 minutes. 
vesalltearal Tovepyansy | 4 DAMA AIH ATE BA RETA RU AU Rat SEPT 6 to 8 hours 
OA LOPCOUGISINES sie mspUletatsie ele lUiaie level gierallal gilaggrigen atinle 15 to 20 minutes. 
Beef, sirloin, rare, per lb. 8 to 10 minutes, well done 12 to 15 minutes. 
Beet mooled | niblor|rumip, Per LO sel eiy ele aisle lela sele ele 12 to 15 minutes. 
Mutton rare, per lb., 10 minutes, well done,................ 15 minutes. 
IGE OLIU CORON DOI LD seh sates te teiatel uleiliet ctielel ene el terel led ella) sbiabalat-oilel lalbiie calli 20 minutes 
OEM NC OM Ca DOT LD sii iisialsieve iste leleieloeelialiets leloestatell lovetatlete ler elatabatirg 30 minutes. 
UM ia Ri! THO) TILOFS AL LAA ETT AA CU 3 hours. 
COIN CHG TeL. SA NKOS eS NM ONS ihe EU RAAT TE EE Peo Aa ea ES OE 1 to 11-2 hours 
COMISE GS MLED ee eras) sietanelial A iH Litas kirataitatia arta ilatptlobwilallatttlalatia banat al (et ete) oltelle 2 hours. 
PR EMTINE MOU GHG uateta te siestel sie aires le bileve HCP OLT AST eh APSE EGIL SE ROT 40 to 60 minutes. 
SENN UT Car eleieirenat ciciititiniist liu tA Ula AU Lelclataialistu fel aistietatlecst 30 to 40 minutes. 
RATA Man ar R elie catleriesee Hela eT HUH slay olaliedalis ullal Wi ghial aries atlal oie! s 15 to 20 minutes. 
Ed SH Uae tec CO CMM Seauren EN Hertel listed Aleta l Eh la lal tecetielTel al heise tet sfaitss etdel ital else hl eesiiaLalsl ell sttete 1 hour 
Frying 
WLOOMEHUCH AMOUNTS LO AUIS eluate iets leis lelial aiois talial etna allelic siletelleisiicl siete 1 minute. 
Doughnuts and PATTI Sah el Ussratsialeiel oitalel iste slic tel ttatiglstiatevel sie! mast atlads 3 to 5 minutes 
Bacon, small fish and potatoes. +....25.-..-.....0ss0c0es 2 to 5 minutes. 
ECA GSUNCHODST AMO ASE llersistleia tel stele al lieteteletisls elie silsi isles ets 5 to 8 minutes. 
Boiling 

POET gh LAG Hell casiial st aiorelalitaliel mets iesearstestelies sista! ba! fatetiay alate aa leila/ bila) Malus U5| (eta 1 hour. 
Oatmeal, coarse, steamed, 3 hours; rolled.................. 30 minutes 
Rice, steamed, 45 to 60 minutes; boiled............... 


Eggs, soft boiled, 3 minutes, hard boiled 
GIAMSHOLVOVI SLOTS Maa losreralelier sista tey isl eiisl sMalevsalm felte fete ptistnitel tals m[ctentstials 








SS UE OIH COG ete eta lerettep ett eve tested ul eet yay ibrtstolstol | stlet ladie!ofietelia] pd] Miata alt Rho 

NG aT LOT HTINILE COR ral panel ans aitetetiel iat ile Leal sHio Let ped Solis isa tol al shied bias bii4/ altel el ted tts] piel fs 

POW SUCH AI ielstelloba tel ele sol edetteliad tists iseeusveleltsleilsyiais|latells] mle] Migance/ olletblatls 

TE TeaTaU Ne MAI et Liteat egret PTL HRU IER i Peto tallgtlel igltsL ofa site fat mite fa feta lelmitalis ol et ble! oiel] Into lofel sie 

SIGE COTTINI eile are bide tate bet ait etottad ot atic dat lla} ortel toh ada] lel olin del (ol of elie] oiiaTS 

Asparagus, tomatoes, PCaS...... ee rece cece rere eee 

Macaroni, potatoes, squash...........e seen ee cree eees 20 to 30 minutes. 

Cabbage, young beets, parsnips, turnips...........-.. 30 to 45 minutes. 

Strrim ge DOTS il !5 a) 5:4) ho elie ost) s|otietinlel ml brit mieia|tielolel iis) ie! a}ia} Oia BM ban fe be» 2 to 3 hours. 

Carrots, onions, Salsify.........- +e eee rer cere reece 30 to 60 minutes. 
Broiling 

Steak, one inch thick.......-...-eseeeer reece erence erences 4 minutes. 

Steak, two inches thick......-.-..-+eeee cree eee e eee renees 7 minutes. 

GHICKOMM svelte a betel lated sliehed era ye tet sue) eterel a UNS TUON TUE IPE esea tia eta Heal pte 20 minutes, 

Til Ver MDA GOS bis isis sictnle) piotieiatisierste nm dM siete lelmteta tel atch artie Leliciis 3 to 8 minutes. 

Cary ead) FS ee ete ye WALA Ip Mt lS ei oy ate ot rib lord othe is hel el ie Loli lig Sn ce 5 to 8 minutes. 


PATO LSI sy eisihsisiere login sass nel P lemme PIn tin sim sinless st ais 


* ‘ = ee a 
‘ ‘ War 








one hundred and eight THE TWIN-CITY HOUSEWIFE 
? Amount Required For Serving Fifty Plates 


Six chickens for salad. 

Hight bunches celery for salad. 

Three heads lettuce for serving salad. 

Three loaves bread for sandwiches. 

Three pounds crackers. 

Three pints olives. 

One and one-half pounds Mocha and Java coffee. 
One quart cream for coffee. 

Two and one-half gallons ice cream (not in bricks). 
Three cakes. 

Two pounds shelled almonds, salted. 

Two pounds mints.—Mrs. H. L. Riggins. 





Table of Weights and Measures 


One quart sifted flour (well heaped)............... weighs one pound. 
Three: cups Of Meal siecle use ata se ale eee eee weighs one pound. 

One pint soft butter (well packed)................. weighs one pound. 

One pint granulated: Sugar s.ciicls cite ne eerie weighs one pound 
*Two and one-half teacups best brown sugar........ weighs one pound 

Two ane-three-fourths teacups powdered sugar..... weighs one pound 

Two tablespoons granulated sugar.............++..:. weighs one ounce. 

? Two level tablespoons butter...................0.5 weighs one ounce 
Four level tablespoons flour.......................weighs one ounce. 

a Three tablespoons grated chocolate ......... SM Ras ee weighs one ounce 
Threesteaspoontuls' 2. ..5 ) Ais carciseuiteled bate erento one tablespoonful. 

Two! TEASPOODLUISE bites oki visite stele eee Ria ene dessert spoonful. 
Hight ytablespoons  WGuUid' ey aiei!s horas laehe ieacee anette eee ere eee one gill. 

sa SIX tables POWs IY sje -'ee ut itels is oo oe alg ate eR ReeR aN ieee er one gill. 
DWO; COACUPIUIS ss c:slc leisy eho ela iele Sou lol ete ate cite tere RRC TEE ee ace one pint. 

Hive tablespoons or J1quids was sca cneielcleeieecieee tee eerie one wineglass. 


*A common-sized teacup holds half a pint. 





Table of Proportions 


One scant measure of liquid to three full measures of flour for bread. 
One scant measure liquid to two full measures flour for muffins. 

One scant measure liquid to one full measure of flour for batters. 

One teaspoon soda to one pint sour milk. 

Two level teaspoons baking powder to one cup flour. 








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